I tend to shy away from making caramel. I’ll see a recipe that requires caramel and I convince myself it will be too hard and I’ll just ruin it, wasting perfectly good ingredients. I think I’ve read too many food blogs where people have this fear of it, therefor it’s instilled an irrational fear in me. Whether caramel making has just finally clicked with me or I just didn’t let my fear get the best of me, whatever it is, I owned this! Like a BOSS. So I made 3 batches in 3 days. I’m still trying to figure out what to do with some of it… besides just eating it by the spoonful, obvi. Truth: I’m not reeeeally at a loss for ways to use up my bounty of caramel, but I should probably NOT be eating it by the spoonful(s), for breakfast. But heaping spoonfuls in my morning coffee? That doesn’t count as breakfast, right?!?! Rhetorical. Drizzling (read: drenching) my fruit with the salty sweet goodness is acceptable though. I don’t care what you say, it’s acceptable.
By now you’ve seen and hopefully even tried something with salted caramel. Most everyone has… it’s trendy. Hyped up. But when something is THIS good, it should be! You might be wondering what the difference between regular ol’ caramel and salted caramel is though. From what I understand, it’s the amount and type of salt. Regular caramel uses a small amount of just plain salt (like table salt). Salted caramel uses much more salt AND it uses a course sea salt. Also, salted caramel is NOT butterscotch. Butterscotch has, wait for it… BUTTER in it. Which is equally as good, just different.
Moral of the story: Don’t let the fear of making caramel get the best of you too. Try it, it’s easy. You can do it! And then you’ll be sooooo glad you did!
Recipe adapted from my Salted Caramel Ice Cream