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Salted Dark Caramel

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  • Yield: about 1 1/4 cups 1x


Salty, barely burnt caramel slightly adapted from Food Gift Love.


  • 1 cup sugar
  • 6 tbsp. unsalted butter
  • 1/2 c. heavy cream
  • 1/4 tsp. kosher salt


  1. Measure out all ingredients. Once the caramel turns, the recipes moves quickly so you’ll want everything ready. Read recipe through before beginning.
  2. Into a tall pot (around 8″ in diameter), pour in sugar. Shake pot to position sugar in an even layer across the bottom. Turn the heat to medium-low. (I’ve found the most success cooking caramel low and slow. The pot will retain heat and continue to cook caramel even once turned down. It’s easier to control at a lower temperature.) After about 4-6 minutes, the sugar will begin to liquify. Shake the pot every 30 seconds or so until this happens. Once it begins to melt, gently stir the sugar to help it along in the melting process. It will look a bit like a frozen lake melting. Once completely melted, sugar will quickly turn amber in color. At the first barely burnt smell to hit your nose, remove from heat.
  3. Quickly stir in butter a tablespoon at a time. The caramel with foam. Once melted through, pour in heavy cream. It will foam a bit more. Finally pour in salt. Stir well to incorporate and release the heat. If clumping occurs, return it to the heat for a second, stirring until they dissolve.
  4. Being very careful, pour into jars to stop the caramel from cooking anymore. If you have tiny clumps remaining, pour through a sieve first. Allow to cool completely before covering. Store in fridge for 3-4 weeks.


• Use freshly bought heavy cream to get the maximum shelf life out of the caramel.

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