Salted caramel

INGREDIENTS

200g granulated sugar

85g tablespoons unsalted butter, cut into small pieces to safe your hands (you’ll learn why later on…)

120ml heavy cream (I prefer whipping cream to cooking cream)

1 tsp salt

PREPARATION

It only takes 15 minutes, but it needs your constant attention, so this is not the time to take selfies, check out the rescues at Hektor or make a phone call with your mother-in-law.

In a medium heavy-duty stainless steel saucepan (do not use nonstick) over medium heat, cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Stir constantly, especially around the bottom edges, and be careful not to let it burn. This will take between five and ten minutes.

Once the sugar is completely melted, reduce the heat to low and stir in the butter. Now watch it, as this will bubble and splatter - which might cause a burning.  DROP YOUR PHONE.

Cook and stir constantly until the butter is melted and well combined. If you notice the butter separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.

Very slowly and carefully pour in the heavy cream, stirring constantly. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added. When all of the heavy cream has been added, stop stirring, increase the heat to medium, and let it boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool and thicken before using. Caramel thickens considerably as it cools.

You can store the caramel in the fridge in a jar or squeezeable bottle (which makes for nice drawings :) ). Heat up if you want to use it, either in the microwave or at room temperature.