Homemade Salted Caramel

There are 2 kinds of caramel in this house.  The first kind is for drizzling on treats that I need the caramel to "set up" on.  Things like caramel popcorn.  And things like topping brownies where I want a nice layer of soft caramel that I can slice.  The second kind is the drizzly, liquidy kind for things like ice cream and Apple Crisp.  That's what this recipe is for!  Right below this post is my recipe for Apple Crisp and this Salted Caramel is DIVINE drizzled on top!  

1 cup granulated sugar

6 tablespoons salted butter, cut up into 6 pieces

1/2 cup heavy cream

1 tsp. salt

1.)  Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.

2.)  Sugar will form clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir.  Be careful not to burn.

3.)  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.

4.)  Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

5.)  Very slowly, drizzle in 1/2 cup heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

6.)  Allow the mixture to boil for 1 minute.  It will rise in the pan as it boils.

7.)  Remove from heat and stir in 1 teaspoon of salt.  Allow the caramel to cool down before using.