I’ve never been good at caramel. I’ve botched it the first time every time I’ve made it. Before now. Not sure if it is attention to detail or a better recipe, but this time it worked out and was fabulous.
Start with the sugar in a small pot over medium heat. Stir until it starts to clump, keep stirring until it is an amber liquid. Add butter in parts, by TBSP and stir. When all butter is in, heat for a minute or so, then add the cream. If it ever starts to think about burning, take it off the heat and whisk. Once all ingredients are combined, heat for another minute or so and then remove from heat. Stir in salt, and let cool.
I started with the sugar.
This is when it starts to clump. Be patient, it takes while, especially when you are cooking on aloe temperature. Low and slow is the key to not burning it.
Keep going until it is liquid.
Add your butter and cream.
Mine was a little light, but it was still really good.
I used some vanilla French sea salt that Prairie Peacock gave me for Christmas several years ago. And wow did that kick it up. So stinking good.
I ended up spreading it on a cheesecake.