Thursday, October 29, 2009

Martha Stewart's Caramel

This is my new favorite caramel. It is delicious, very easy and quick and delicious... did I already mention that? Well, just in case I haven't - this stuff is delicious.

Makes 2 cups

  • 1 cup sugar
  • 6 tablespoons (3/4 stick) cold unsalted butter, cubed
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream


  1. In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
  2. Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).
  3. Whisk in heavy cream.
  4. Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)

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