Description
This easy homemade caramel recipe for Salted Amber Ribbons transforms simple ingredients into an extraordinary, rich, and sweet treat. Perfect for gourmet gifts or a family-friendly indulgence, it produces delicious, beautiful salted caramel right from your stovetop.
Ingredients
- 2 cups granulated sugar
- 0.5 cup water
- 0.25 cup light corn syrup
- 1 cup heavy cream
- 0.5 cup unsalted butter
- 1 tsp flaky sea salt
Instructions
- Prep Your Tools: Gather a heavy-bottomed saucepan (a 3-quart size is ideal), a whisk, a heat-proof spatula, and an 8×8 inch baking dish lined with parchment paper. A candy thermometer is highly recommended for precision, aiming for 340-350 F (170-175 C).
- Combine & Heat: In the saucepan, combine 2 cups sugar, 0.5 cup water, and 0.25 cup light corn syrup. Heat over medium-high, stirring just until the sugar dissolves and the mixture looks completely clear. Avoid splashing sugar crystals onto the sides of the pan.
- Boil & Watch: Stop stirring the mixture! Let it boil steadily, undisturbed. Observe for a beautiful, deep amber color to develop, or wait until your thermometer reads 340-350 F (170-175 C). The color change happens quickly, so watch it closely.
- Warm the Cream: While the sugar cooks, gently warm 1 cup heavy cream and 0.5 cup unsalted butter in a separate small saucepan over low heat. Stir until the butter melts and the mixture is warm to the touch (around 100 F / 38 C). Do not let it boil.
- Combine & Whisk: Once the sugar reaches its target color or temperature, immediately remove it from the heat. Carefully and slowly pour the warm cream/butter mixture into the hot sugar, whisking constantly. It will bubble up vigorously and release a lot of steam! (If the mixture appears gritty, return it to low heat and stir gently for a minute until smooth, avoiding prolonged cooking.)
- Add Salt & Pour: Stir in 1 tsp flaky sea salt until well combined. Immediately pour the hot caramel into your prepared baking dish. (For a softer homemade caramel, cook the sugar to 330 F (165 C); for a harder one, aim closer to 355 F (180 C). Adjust salt to taste; a pinch more for extra salted intensity.)
- Cut & Enjoy: Allow the caramel to cool completely and undisturbed at room temperature until it feels firm, typically 2-4 hours. Lift it out using the parchment paper and use a sharp, lightly oiled knife to cut into beautiful ribbons, neat squares, or break into delicious shards.
Notes
Always exercise extreme caution; boiling caramel is incredibly hot and can cause severe burns. Be particularly careful when adding the cream mixture, as the sudden temperature change will create significant steam. To prevent crystallization, ensure your equipment is spotless, and avoid scraping the bottom or sides of the pan when pouring. For dairy-free, use full-fat coconut cream and plant-based butter. A candy thermometer is highly recommended for precision.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 small square
- Calories: 70 calories
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 12 mg
Keywords: homemade caramel, salted amber ribbons, easy dessert, gourmet gifts, stovetop caramel, family-friendly, gluten-free, sweet treats, candy thermometer