Home Made Carmel Organically

Homemade Salted Caramel Sauce
I like to add milk to sugar and heat it from there, adding butter, at a 1/4 of what the recipe calls. 
Important to monitor the temperature with the candy thermometer.  I like to add a teaspoon of vanilla
extract to the sugar as well.






Recipe type: Dessert

Cook time:  10 min.

Total time:  10 min.

Serves: ~1½ cups

 

Ingredients:

• 2 cups organic granulated sugar
• 12 tablespoons organic unsalted butter, diced into 1-inch cubes
• 1 cup heavy cream
• 3 teaspoons of Kosher salt or 1/2 tsp. salt to start with because of variance in flavoring.

Instructions:

1. In a semi-deep stainless steel pot, heat sugar over medium high heat, stirring often.
2. The sugar will soon start to clump together.
3. The sugar will soon start to break down into a liquid and you'll want to use a whisk to get rid of the clumps.
4. Once the sugar is in liquid form, you'll want to continue stirring and heating it up to
5. 350 degrees Fahrenheit on your candy thermometer.
6. Once it's hit 350 degrees Fahrenheit, carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
7. Once the butter has melted add cream. Since the heavy cream will be cold, your mixture will bubble and splatter a bit as well. Stir the mixture then let boil for 3 minutes.
8. Remove from heat, stir in the salt, and let completely cool before you pour it into any jars.
9. Store in the refrigerator and warm up slightly to drizzle or use for desserts.