Today's post is mostly a teaser...

I want to show you how to make caramel!  And then next week, I'll show you something extra special to do with that caramel :)

But first, this is what my kitchen has looked like alllll day.

In reality, this was one of its better moments.  Four to five new recipes came out of this kitchen today, so you know next week is going to be {sweetly} spectacular!

But caramel.  Before today I did not understand how caramel was made at all.  I had read up on it, but until you're standing in front of the stove watching sugar get crumbly and then melt, there's no way to understand it.  The good news?  This recipe only takes 10 minutes to make, and will blow you away.  Let me walk you through it visually.


Start by pouring one cup of sugar into a 2-3 quart saucepan over medium high heat.  Begin to stir.


As you stir, the sugar will begin to get crumbly.  This is normal!  Keep stirring.


Soon, the sugar will melt completely.  Stop stirring at this point.  Allow the sugar to continue to cook until it appears reddish-brown {sort of dark amber} and smells toasty.  If you have a candy thermometer, it should be 350 degrees.  When it reaches this deep brown color, add in 6 tablespoons of butter.  {Warning!  The turn from dark amber to burnt is quick, be sure to watch it carefully and not let it burn}


The butter will make it bubble like crazy.  Stir until the butter is completely melted.  Then remove the pot from heat and pour in 1/2 cup heavy cream and 1 teaspoon flaky salt.  {I never said this recipe was good for you.}


After it's all mixed, is should look something like the picture above!  Let it cool for 15 minutes, then store in a glass jar.  {Mason jars are just enchanting}


Treat yourself with caramel over ice cream, brownies, or come back next week and I'll show you how to make the most amazing caramel buttercream frosting EVER.

Hope your weekend is wonderful!

Homemade Caramel Sauce
Makes about 1 cup; recipe adapted from Brown Eyed Baker

1 cup sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon flaky salt

Pour sugar into a heavy bottomed saucepan over pretty high heat.  Stir sugar while it crumbles, and stop stirring when all the sugar is melted.  Allow it to cook until it's dark amber (reddish-brown) colored and smells toasty {or reads 350 on a candy thermometer}.  Add in butter and stir until all the butter is melted.  Remove from heat and mix in heavy cream and salt.  Let cool and store in a glass jar.


I feel so domestic.