Salted Caramel: Science!

This is just a quickie post. I used to be afraid to make anything that required science… Until I realized that all cooking IS science! Thanks to my boyfriend, Alton Brown (don’t tell The Rock Star) I have learned to embrace it. This caramel requires a candy thermometer. They are cheap and easy to find, lots of grocery stores have them. Get one and throw it in your drawer… You never know! Use this versatile ingredient as a topping, a mix it, an icing or as the feature ingredient in cakes or bars! When nobody is looking, use it as a spoon full of freaking deliciousness!

You will need the following:

  • 2 cups granulated sugar
  • 1 1/2 sticks unsalted butter, cut into small cubes
  • 1 cup heavy cream
  • 1 Tbsp sea salt
  • Candy thermometer


  1. Heat sugar in a large sauce pan over medium heat, stirring constantly. The sugar will begin to get chunky and crackish in appearance. Yeah, I said crack… You know, at least what crack looks like on TV. IMG_3056
  2. When the sugar starts to liquify, begin to break up any clumps while stirring. Once in liquid form, add your candy thermometer and heat to 350 degrees being careful not to scorch the caramel. Seriously… it will scorch in a millisecond. IMG_3057
  3. Once it hits 350 degrees carefully add butter. Take caution as it will hiss and spit at you. Continue to stir constantly until butter is melted. The caramel will be bubbling vigorously.IMG_3059
  4. Once butter is melted add cream, this too will spit and spatter. BE CAREFUL! Continue to stir and allow to boil for three minutes. IMG_3058
  5. Remove from heat and add salt. Allow to fully cool before pouring into jars or storage containers.

Enjoy your caramel, scientists!



4 Comments Add yours

  1. You will need to notice the geographical location of Koh Samui Your entire island is located
    in a tropical space and is close to the equator.

    1. jennyfaye13 says:

      Thanks for the info! I’m not sure how it applies to salted caramel, but thanks anyway 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s