Taking the idea from my Triple Lemon Macarons, I wanted to make another kind, using the same technique on the filling – it’s my ‘surprise inside’ filling. I thought “how good would salted caramel on the inside”. Sometimes I ask myself rhetorical questions during the recipe planning process, so what. I did a little research to find the best caramel sauce I could buy. The general consensus was that most store-bought caramel sauces aren’t that good! This would not work. Next resort: make my own caramel sauce from scratch.
It was pretty easy to do and sooo worth it! With only 5 ingredients (+ water), and only taking less than 20 minutes, you can’t really beat it. Plus, this recipe can be easily doubled so you can use it for multiple recipes.
Stay tuned… I’ll show you the macarons I made with this soon!!
- 1 cup Granulated Sugar
- ¼ cup Water
- ¾ cup Heavy Cream
- 4 Tablespoons Unsalted Butter
- 1 teaspoon Salt
- ½ teaspoon Vanilla
- Combine the sugar and water into a medium heavy-bottomed saucepan (go with a larger size than needed, as the mixture bubbles up quite a bit when cooking). Heat pan over medium-low heat, continuously stirring until the sugar dissolves.
- Once sugar is dissolved, turn heat up to medium-high heat. Let the mixture boil without stirring at all. Allow the mixture to boil. If sugar sticks to the side of the pan, use a pastry brush to remove, but do not stir the mixture.
- Lower the temperature slightly and swirl the pan to mix. Continue to boil until mixture starts to turn a deep amber color. Be very careful not to burn it (if you undercook it, you can always put it back in a pan & cook it more until it thickens to the consistency you want).
- Remove mixture from the heat & immediately whisk in the cream, salt, vanilla and butter, being very careful not to splash. Stir until completely mixed and smooth.
- Allow the caramel to cool for about 10-20 minutes, then transfer into a storage dish (I used wide-mouth mason jars, which worked great).