Who doesn’t like salted caramel?
Weird people, that’s who.
It’s not as hard as you might think. Pro’s would probably use a candy thermometer, but I found just melting the sugar until a nice golden brown. worked just fine for me. Rules be damned.
Here’s how you do it.
– 1 cup white sugar
– 6 tbsp butter, cubed
-1/2 cup heavy cream
-1/2 tbsp fleur de sel
Heat the sugar in a heavy pot over medium heat, and whisk occasionally until lumps begin to form.
Stop whisking, and let the sugar melt completely. Swirl pan gently once or twice to melt evenly.
When the sugar is completely melted and has reached a rich, golden brown, add the butter quickly and swirl to melt. If you wait even a few seconds too long to toss in the butter, your caramel will be a smokey, smelly, disaster.
Trust me on this one.*
Whisk in your salt and cream at this point. The sticky, messy sugar will turn into delicious, silky caramel right before your eyes.
P.S. This stuff makes a pretty kick-ass caramel popcorn. Just be sure to invite me over when you make it.
* It’s very important to be quick here when the right colour is achieved. I burned my second batch and the whole house filled with smoke and smelled worse than Willie Nelsons headband.