Perfect Creamy Caramel Recipe You’ll Love

In a saucepan, *melt the sugar* over medium heat until it reaches a light caramel color. Stir occasionally to ensure it melts uniformly and doesn’t burn.

Be patient and keep an eye on the temperature to achieve a *beautiful golden hue*.

In a separate pot, combine the heavy cream and condensed milk. *Heat the mixture* gently until it is just about to boil, stirring frequently to prevent scorching.

This step is crucial since it will help in deglazing the melted sugar.

Carefully pour the hot cream mixture into the melted sugar in two batches. *Stir vigorously* after each addition to blend the components well.

The mixture will bubble up, so take precautions when pouring!

Reduce the heat to the lowest setting and continue to *simmer the caramel* until it reaches a temperature of 103-104 degrees Celsius (217-219 degrees Fahrenheit).

This is the perfect stage for achieving a rich, sticky caramel texture.

Once you've reached the right temperature, remove the saucepan from the heat and allow the caramel to cool down to 45-50 degrees Celsius (113-122 degrees Fahrenheit).

Next, add the *cold, diced unsalted butter* and salt, then use an immersion blender to blend everything into a *smooth emulsion*.

Transfer your beautiful caramel to a clean jar or container. Allow the caramel to cool completely at room temperature before sealing it.

Now it’s time to *enjoy your delicious homemade caramel*! Use it as a topping or ingredient in your favorite desserts.