This Will Make it Alright {Recipe: Salted Butter Caramel}

4 Mar

Tough economy? Need dessert? Specifically, need dessert that you can pull out of the fridge and eat with a spoon, straight out of the jar?

From Salter Butter Caramel

I have something for you. I love it so much that I thought I posted it already. I thought you were already enjoying it. But you weren’t. And I am sorry.

This carmel is very easy, and so pure and tasty. Do you have those Kraft carmels in your baking pantry? Go get them, and see that they have many, many ingredients that you can’t pronounce. Scroll down to my (really, it’s Deb’s) recipe. It has three ingredients. Simply delicious, like this.

It only takes about 10 minutes and one pot.

Are you ready?

Oh, you are not convinced yet? You wonder what you will do with this carmel? Ok. I can understand that. Here is what you can do with the carmel:

  • Spread on pretzles
  • Drizzle over icecream
  • Spoon into coffee
  • Add to plain yogurt
  • Use with apples
  • Put it on this
  • Or this
  • Or this. Yes, do that. I did.

I am sure you can think of more uses. Now I am sure you are ready to make the caramel.

 

From Salter Butter Caramel

Salted Butter Caramel

adapted from Smitten Kitchen

makes about 1 cup


1 cup sugar

6 tablespoons salted butter, cut into 12 pieces

1/2 cup plus two tablespoons heavy cream

Melt the sugar over medium to moderately high heat, whishing constantly, in a 2, 3, or 4 quart pot (you’ll need the extra space later. The sugar will not do anything for a while, then it will start to liquefy and brown quickly. Cook the liquefied sugar to a carmel color. The darker color you bring it to, the more bitter the caramel will taste. Try for a dark copper color.

Add the butter and stir it in, pour in the heavy cream (the caramel will bubble up!), and then turn off the stove.  Whisk until your caramel is smooth.

You use it right away or pour it into a jar and store it in the fridge for up to two weeks.It won’t last that long, you will find all sorts of tings to ear it on. Namely a spoon. When you use it out of the fridge, you may want to microwave your jar 30-60 seconds.

From Salter Butter Caramel
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3 Responses to “This Will Make it Alright {Recipe: Salted Butter Caramel}”

  1. jennhb March 4, 2009 at 5:02 pm #

    Yum. Yum. Yum. You can come to my kitchen any time. : )

  2. hilstreet March 4, 2009 at 5:31 pm #

    This is really a science post. Caramel that you can spread AT ANY TIME? REGARDLESS OF TEMPERATURE? Doesn’t have to be scorching, folks – you can utilize this to upgrade your fruit to dessert all the time!

Trackbacks/Pingbacks

  1. Top 10 Kitchen Essentials – Great Gifts for the Holidays « Saltimbocca - December 16, 2009

    […] store your homemade Salted Butter Caramel in your new-to-you […]

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