Salted Caramel

So, I haven’t quite finished my work for this last weekend. And I’ll tell you why: Unwanted visitor. I had a shrew IN my HOUSE. It was scurrying under my couch and heater and it even went into my bathroom. I was so freaked out I spent the rest of the day moving all of my furniture and vacuuming and shampooing the carpets. It couldn’t have been in there long, no food missing, no poops. But the dogs were going crazy. I actually just left the front door open and let the dogs chase it out, they are great hunters. I was happy I also didn’t have to kill it. I really didn’t want it in my house, but I’m not about killing animals, either.

Luckily I had already made my salted caramel that I was going to use for my first recipe for fall. My theme is fall comfort food. We’re talking like pumpkin pie, pumpkin spice, pecan pie, doughnuts…Oh yeah. So, here’s a small post about making salted caramel and I’ll get back to the rest of it later this week. I’ll tell you what I’m making though, an alcoholic version and non-alcoholic version of a salted caramel apple crisp. The alcoholic version is something I found on Betty Crocker, or rather, Betty Crocker sent to me. She loooves to send me emails. 😛 You can find the original recipe HERE. I’m going to be following the recipe pretty closely, of course we’ll be using the below recipe for salted caramel instead!


1 cup of sugar
6 tablespoons of warm butter
1/2 cup of heavy cream
1/2 tablespoon of sea salt


Heat the sugar in a saucepan over medium heat, stirring with a wooden spoon constantly until sugar is melted. Stop stirring once sugar has melted, but continue to cook until the syrup is a deep amber. Then add the butter and stir well. Remove from heat and stir in the heavy cream. Once smooth, add in the sea salt. All the caramel to cool to room temperature. Do NOT attempt to touch it too soon, and keep out of reach of children. Caramel will burn the living life out of you. That’s right, the living life. It really hurts. It was cause permanent scars. But, sooo delicious.

**Quick edit! I forgot to leave you with some pictures. I took pictures about every 5 minutes, since this is a pretty long process:

The first picture is when I first began, then five minutes later it’s beginning to melt a bit. Then five minutes after that everything is pretty melted (this was 7-8 minutes, I think, not five), I had quit stirring here. Then the next picture I have already added the butter and cream and stirred it up! I actually didn’t have sea salt (after all of this) so I added some pink Himalayan salt rocks and it still is awesome!

There maybe be excess left over if you cook it for the recipes I’ll be posting soon, so enjoy it with ice cream or anything else, as well!

I know that last week I said that I was posting a special for my love’s birthday, but he wanted brownies for his birthday. Brownies. I was so uninspired, he got boxed brownies, ha!


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