Salted Caramel

This stuff is delicious. Mine wasn’t as thick as I would have liked, but the flavour was there. I put it in the fridge overnight thinking it would get thicker, and it did, until I poured it on my cake, then it was runny again.

I used honey instead of corn syrup so I’m not sure if that was my problem, but I will definitely make this again after I read up on caramel making! My home smelled like caramel all night and into the morning. It was amazing! The original recipe says it makes 2 cups, but I measured more like 1 ½ cups so I’m dividing this by 24 tablespoons for a total of 2 PointsPlus per tablespoon. Totally worth it! I would put this on pancakes or oatmeal instead of sugar or syrup. I made it to use in the Salted Caramel Apple Pound Cake I brought for a potluck at work. For step by step photos, visit Evil Shenanigans. I didn’t have time to take many as I was making it. It was getting late.

Salted Caramel

24 Servings (1 tablespoon each) | PointsPlus per Serving : 2

Ingredients

1 cup sugar
2 tablespoons water
2 tablespoons light corn syrup (I used honey)
3/4 cup heavy cream
4 tablespoons unsalted butter
1 1/2 teaspoons sea salt

Directions
In a deep pot, place the sugar, water and corn syrup over medium heat. Let this come to a boil. You can swirl the pot, but don’t mix it. Brush down the sides of the pan with water if the sugar starts to stick. Keep swirling every now and then as it bubbles and starts to turn brown. After about 6 minutes (I feel it was more like 10 but I wasn’t watching the clock), it should be brown and smell like it’s starting to burn.

Remove the pot from the heat and whisk in your cream, butter and salt. I did this in the sink because the original recipe warned that it would bubble up.

Once the butter is melted and everything is combined well, set it aside to cool completely. You can refrigerate this for up to a month apparently! If it lasts that long!