This creamy caramel spread is sinfully delicious and makes a fantastic gift—at least if there's any left after sampling…
Taste and Occasion
This caramel spread is a golden, dreamy delight: incredibly creamy, sweet, and oh-so-tasty! I’d love to tell you that we savor it in tiny drizzles over yogurt. But the truth? It often goes straight from spoon to mouth 😉.
Theoretically, this caramel cream spread is perfect for a special treat at Sunday breakfast or brunch. It also makes a wonderful gift—whether as a thoughtful favor at a birthday party or to take to a brunch invitation. But, in reality, I had to hide the filled jars from my family just to save enough for photos! This caramel spread is irresistible, with only 3 simple ingredients, a gorgeous color, and a velvety texture. There are healthier options, of course, but when it comes to salted caramel, saying no isn’t easy. Life’s too short not to indulge, right? 🙂
Ingredients
This recipe is simple at its core: melt and caramelize the sugar, then add butter, followed by cream, allowing it to simmer into a luscious spread. You may wonder if the consistency turns out just right, so I’ve included photos to help you visualize each step.
I experimented with various ingredient ratios and methods to perfect the recipe. But really, only 3 ingredients make up this base recipe. Store-bought caramel spreads often contain oils, sugar, and preservatives—things you just don’t need here. My salted caramel spread uses just sugar, organic butter, and cream. The dairy is essential for that perfect flavor and creamy consistency, and it’s versatile for all sorts of treats.
How to make the Caramel Spread
Here’s how to make this easy, 3-ingredient caramel spread: Begin by cutting the butter into small pieces and setting it aside. In a medium-sized pot (as the mixture will foam up), combine the sugar with a tablespoon of water. Heat slowly over medium heat without stirring, letting it turn a light golden brown. You can gently shake the pot occasionally if needed. The sugar may look a bit stiff or crystalline initially, but it will dissolve.
Once the caramelized sugar reaches a golden hue—don’t let it go too dark—stir in the butter, a bit at a time, until fully melted. Let it briefly simmer without stirring. Slowly add the cream next, and let the mixture simmer for around 15 minutes, stirring occasionally.
If some sugar crystallizes slightly, continue stirring and simmering until smooth. The spread’s texture will depend on how long you simmer; it will be firmer if cooked longer. In the pot, it should be slightly runnier than you want, as it will thicken as it chills. Pour the cream into two clean, rinsed jars (around 220-240ml each) and refrigerate for at least 2 hours. Now, enjoy your simple but delicious caramel spread!
Top Tip
To elevate the caramel spread, try adding sea salt, vanilla, cinnamon, or even tonka bean for a unique flavor twist.
Recipe Card
Caramel Spread
Ingredients
- 230 grams (1 cup) sugar
- 100 grams (7 tablespoons) butter, salted or unsalted
- 280 grams (1 ⅕ cups) cream
Instructions
- Cut the butter into small pieces and set it aside. In a medium-sized pot (since the mixture will foam up later), add the sugar with a tablespoon of water.
- Let the sugar slowly turn a light golden brown over medium heat without stirring. You can gently shake the pot from time to time if needed. The sugar may first appear stiff or crystalline, but it will eventually dissolve.
- Once the caramelized sugar reaches a golden color—without getting too dark—gradually stir in the butter pieces until fully melted. Let it simmer briefly without stirring further.
- Slowly add the cream. Simmer the mixture, stirring occasionally, for about 15 minutes over medium-high heat.
- During this step, some sugar may crystallize slightly, but it will dissolve with continued stirring and simmering.
- The longer you simmer, the thicker the spread will be. Aim for a consistency that is slightly runnier than desired, as the spread will thicken as it chills. Pour the caramel cream into two clean, rinsed jars (around 220-240ml each) and refrigerate for at least 2 hours.
Notes
- If you're uncertain about the consistency, pour the caramel into a jar and refrigerate it for 2-4 hours. Check the thickness, and if it’s too liquid, you can let it simmer again briefly to thicken.
- Stored in very clean jars, the caramel spread will keep in the refrigerator for at least a month. It may firm up, but it will become spreadable again at room temperature or after a few seconds in the microwave.
Ingredient substitutions
Variations
Do these pictures make you crave a luscious homemade caramel spread without condensed milk? The ingredients are probably already in your pantry, so why wait? And if you’re gifting it as a last-minute kitchen gift, make a big batch to save some for yourself. Perfect for spooning or enhancing other recipes. Speaking of, how about spreading some on this delightful sourdough bread? Or on this farmer's bread? If you’re ever craving something other than caramel, try this speculoos cream or homemade Nutella as a delicious alternative.
Comments
No Comments