12tablespoons(168g)unsalted butterdiced into 1-inch cubes
1cup(237ml)heavy cream
2teaspoonsof Kosher saltplease see notes
Instructions
In a semi-deep non-stick pot, heat sugar over medium high heat, stirring often.
The sugar will soon start to clump together. This is ok and what it is supposed to do! (See photos above)
The sugar will soon start to break down into a liquid and you'll want to switch to a whisk to get rid of the clumps.
Once the sugar is in liquid form, you'll want to continue swirling the pot until it boils until it turns an amber color.
Once that happens, carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
Once the butter has melted, CAREFULLY add the heavy 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.
Remove from heat, stir in the salt, and let completely cool before you pour it into any jars.
Store in the refrigerator and warm up slightly to drizzle or use for desserts.
Notes
Kosher salt and table salt are VERY different. 2 teaspoons of Kosher salt vs. 2 teaspoons of table salt will yield very different tastes. I used Kosher salt. If you don't have Kosher salt, you can use table salt but definitely start at 1/2 teaspoon and go up from there.This recipe is very versatile as well. If you feel the 'salted caramel' level is not to your taste preference (everyone's is different, my recipe is based on my personal taste preference), please feel free to add more salt or less salt. You should start out with the least amount of salt and build from there. You can always add more but you can't take it out so you don't want to ruin a batch of this by adding too much salt in the beginning!