Salted Caramel

Prep Time: 10 mins | Cook Time: 12 mins | Course: Dessert | Yield: 2 ½ cups 

Deep amber salted caramel; the absolute best recipe ever. Inspired by Martha Stewart who uses it for cupcake filling, we’ve used it for candies, caramel apples, poke cake, as a sauce, etc….I’ve linked my favorite recipe below for using this lovely caramel.

2 ½  cups sugar

⅔  cup water

1 Tbsp maple syrup

¾  cup heavy cream

1 tsp sea salt

Heat sugar, water, and syrup in a medium-large saucepan over medium-high heat. Stir occasionally until syrup is clear. Attach a candy thermometer to the side of the pan. Stop stirring, and cook until syrup comes to a boil. Boil until the mixture is caramelized and the temperature just about reaches 360° (I sometimes pull it off the heat a couple of degrees early). Have a glass measurer or container ready to pour into.

Remove from heat. Carefully pour in the cream (caramel will bubble up) and stir with a wooden spoon until smooth. Stir in sea salt. Pour into a glass measurer (or other glass container with a pouring spout for ease). If caramel begins to harden, reheat gently until pourable (this can be done for a few seconds at a time in the microwave). Store any leftovers in a mason or other lidded jar in the fridge.

https://denosdiner.com/desserts/black-magic-poke-cake-with-salted-caramel-and-espresso-whipped-cream