As the weather cools, I long for the smell and flavor of caramel. Caramel apples, caramel on pies, cake, on ice cream—just bring it on! If you have never caramelized sugar you may think it is a daunting task, but have no fear! This recipe and process may just bring you over to the melted sugar side.

Do as I say and not as I did! I used the wrong size skillet and wound up with a mess as it spilled over slightly onto the stove top. But, do try making caramel in iron because the heat transfers around the pan so much more evenly, and I believe the caramel tastes a little richer and smokier. This recipe also makes enough for you to use more than once and stores in the cooler for a month.

Use your 10” skillet. I used the 8” in the photos and experienced a bit of a boil over as you can see. Learn from my mistakes. Alternately, you could use a dutch oven or a deeper iron sauce pan. Melted sugar is very hot, so this is not a recipe for your little one to be helping.

Ingredients:

1 Cup white sugar

6 Tablespoons real butter

1/2 Cup cream

1/2 Teaspoon Salt (if you want salted caramel)

This moves quickly so have your ingredients near the stove top. Also, I recommend a heat resistant spoon to stir, and have a whisk nearby.

Add the white sugar to the skillet and turn on medium high heat. You will begin to see the sugar transition from granular to chunky and finally to liquid.

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The melted sugar in your skillet will very quickly burn, so as soon as it melts, begin to add your butter and stir it in. Continue to stir as your butter melts and incorporates into the sugar. Allow to boil for about a minute and reduce the heat.

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While continuing to stir, slowly drizzle the cream into the sauce pan. This will cause the caramel to rise somewhat in the pan as the ingredients react. Continue to stir and turn the heat completely off. The pan will retain the temperature to finish the caramel.

Whisk until the caramel is smooth. Add salt if desired. Allow the caramel to cool slightly and pour it into a canning jar or other covered container. Store in cooler for up to a month and heat as needed.

That’s it. Caramel is so very versitile and a base for so many things. Now you know how. Make the caramel!

Before the holidays are upon us, I’ll share my fairly famous black skillet peanut brittle. You are going to love this season with your iron skillet.

Buon Appetito!

Your Iron Maiden,

Kim Orsini

Black Skillet Cooking