In honor of Valentine’s Day, a holiday filled with treats, sweets and decadence, posts this week will be of the sweet nature. Enjoy!
In the not-at-all-good but still guilty pleasure movie “Bride Wars”, Marion St. Clair, wedding planner extraordinare, explains engagements and weddings in an interesting way. She claims that, up until that point, you are dead. Some people, those who will never marry, will die dead. Essentially, an engagement and wedding is an awakening of sorts. Prior to it, you are not really alive, just a shell.
That is how life without salted caramel could be described. But not salted caramel from a jar at the store. We’re talking real, homemade salted caramel. I’ve grabbed stuff from the store and thought, “Hmm… not bad”. This weekend, my mom and I made homemade salted caramel for the first time. And I’m not even lying when I say my relationship with salted caramel can be described in the exact way Marion described weddings. I was dead before this… I can’t even describe what makes it so delicious. The smooth, buttery taste? The hint of savory the salt lends? Who knows? I just know that I want more. I want to spoon it on everything. I HAVE spooned it on everything, from apples to pie to coffee. I want to take it to a quaint chapel in a small town and marry it so I can have it forever.
If you are one of those people who doles out Valentine gifts to friends, do yourself a favor and make this. It is simple to prepare. A double batch makes enough for 4 small jelly jars worth, a perfect gift size!
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream
- 3½ tablespoons unsalted butter
- 1 teaspoon sea salt
- In a saucepan, combine sugar and water over medium low. Heat until sugar dissolves.
- Increase the heat and bring to a boil. Use a wet pastry brush and brush off any sugar crystals that father on the sides of the pan.
- Boil until the sugar changes to a deep amber color, 6 to 7 minutes.
- Remove from heat and whisk in heavy cream. The mixture will bubble up so be careful.
- Stir in butter and salt and mix until completely combined. Allow to cool slightly, then transfer to jelly jars or containers and allow to cool before covering.