Salted Caramel

December 22, 2019

Salted Caramel

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Salted Caramel

Sure, this recipe keeps for 1 month in the fridge, but during the holidays, we know it won't last more than a day with family around. Make a double batch for good measure!


  • 1 cup Granulated Sugar
  • 6 Tablespoons Salted Butter, room temperature cut up into 6 pieces
  • ½ cup Whipping Cream*
  • 1 teaspoon Saltwest Salt*
    • *Available from Well Seasoned


  1. Heat sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  2. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. Very slowly drizzle in ½ cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
  3. Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Prep Time:

0 Minutes

Cook time:

25 Minutes

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