EASY Caramel Recipe

Ingredients

• 1.5 cups Granulated Sugar (300 g, measured accurately)
• 5 tablespoons Unsalted Butter (room temperature; European‑style butter reduces water sputtering)
• 1 cup Heavy Cream (warmed to room temperature or slightly warm)
• 0.5 teaspoon Salt (prefer sea salt for flavor contrast)

Instructions

1. Measure and Prepare Ingredients

   Measure 1½ cups (300 g) granulated sugar, 5 Tbsp butter, 1 cup heavy cream, and ½ tsp salt. Warm the cream until just above room temperature.

   Time: PT5M

2. Melt Sugar

   Add the sugar to a medium heavy‑bottomed saucepan. Place over medium‑high heat and stir constantly for 3–5 minutes until the sugar fully melts and begins to boil.

   Time: PT5M

3. Caramelize Sugar

   Continue cooking the melted sugar for about 1 minute without stirring, giving the pan an occasional gentle swirl. If sugar crystals form on the sides, brush them down with a wet pastry brush.

   Time: PT1M

4. Incorporate Butter

   Remove the pan from heat. Add the 5 Tbsp room‑temperature butter and stir until completely melted.

   Time: PT2M

5. Add Cream and Boil

   Slowly pour the warmed heavy cream into the pan, stirring continuously. Return the pan to medium heat and bring the mixture to a gentle boil for about 1 minute, or until the thermometer reads 220 °F (soft‑ball stage).

   Time: PT3M

   Temperature: 220°F

6. Season and Cool

   Remove the pan from heat and stir in ½ tsp salt. Let the caramel sit in the pot for a few minutes, then transfer it to a heat‑proof bowl to cool to room temperature before using or storing.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

15 g

Fat

5 g

Fiber

0 g