My Ultimate Salted Butter Caramel Recipe

Ingredients

• 2 vanilla pods (split and seeds scraped)
• 750 g heavy cream (35% fat content)
• 640 g granulated sugar
• 8 g salt
• 320 g butter (unsalted or semi-salted)

Steps

1. 1

   In a saucepan, combine the 750g of heavy cream with the seeds and pods from 2 vanilla beans. Bring to a gentle simmer to infuse the vanilla.

2. 2

   In a separate large, heavy-bottomed pot, begin making a dry caramel by melting the 640g of sugar gradually over medium heat. Add the sugar in batches, waiting for one layer to melt before adding more, until it reaches a deep amber color.

3. 3

   Once the sugar has fully caramelized, carefully deglaze the pot by pouring in the hot vanilla-infused cream. Be cautious as the mixture will steam and bubble up vigorously.

4. 4

   Continue cooking the mixture over medium heat, stirring constantly, until it reaches a temperature of 105°C (221°F). This should take approximately 15 minutes (a quarter of an hour).

5. 5

   Remove the pot from the heat and add the 8g of salt and 320g of butter. Stir until the butter is completely melted and the caramel is smooth and emulsified.

6. 6

   Pour the caramel into jars and let it cool. It will thicken significantly as it reaches room temperature.

Notes

The cooking time to reach 105°C is roughly 15 minutes. Ensure the cream is hot when adding it to the caramelized sugar to prevent the caramel from seizing or clumping excessively.

Nutrition per serving

• dessert
• sauce
• french
• caramel
• vegetarian
• sweet
• condiment