Salted Caramel

Want to do a science experiment? When sugar is heated to a high temperature it will begin to melt and transform right before your eyes! The sugar is effectively broken down and made anew into something sweetly magical. 

                                                                                                        -Saucier Willy

Yield: 1 cup


1 cup white sugar

1/2 cup heavy cream

4 tablespoons butter

2 teaspoons salt


Sauce pot




Sub clarified butter, or coconut oil for butter. 

Add Old Bay seasoning to the caramel. Reduce salt to 1 teaspoon in recipe. 

Let your caramel darken longer for a bitter flavor. 

Medicate It

Use cannabis infused butter, or coconut oil in this recipe.

How To

Allow butter and cream to reach room temperature. 

Place sugar evenly in sauce pot that has high sides.

Cook on medium to medium/high heat and do not stir. 

After about 5 minutes the sugar will begin to melt and turn a light amber. 

You may use your spatula to slowly integrate the solid sugar into the melted mixture. Be careful to not get any on the sides of the pan, as that could potentially crystallize your caramel. Wipe your spatula after each round of stirring to also prevent crystallization. 

When the sugar is almost completely melted, begin swirling your pot to help dissolve remaining sugar solids. 

Once all the sugar has melted and your mixture is amber colored, turn off the heat and add your butter a tablespoon at a time, whisking to incorporate. The mixture will bubble and rise. 

Turn your heat back on low and stir your mixture. Slowly begin to add your cream while whisking to incorporate. Allow your caramel too to continue to cook on low heat for an additional 30 seconds, stirring occasionally. 

Turn off the heat and pour caramel into desired container. Store in fridge.