Making Proper Caramel Sauce
A good caramel sauce needs no additives to achieve a rich, pourable consistency. The secret is knowing exactly when the sugar has reached the right depth of flavor without crossing the line into bitterness.
Watch the color, not the clock.
Use a light-colored heavy-bottomed saucepan so you can accurately judge the darkening color of the sugar. Once you start, do not walk away.
- Heavy-bottomed stainless steel saucepan
- Silicone spatula
- Whisk
What goes in.
- 1 cupgranulated white sugar
- 6 tbspunsalted butter, cubed and room temperature
- 1/2 cupheavy cream, room temperature
- 1/2 tspflaky sea salt
Stopping the carry-over heat
The moment you add the cream, the mixture will boil up aggressively. Whisking continuously ensures the temperature drops quickly enough to prevent the sugar from burning on the bottom of the pan.
The method.
Melt the sugar
Place the sugar in an even layer in the saucepan over medium heat. Let it melt undisturbed until the edges start to liquify, then gently stir with the spatula until all crystals have dissolved into a deep amber liquid.
Add the butter
Once the sugar is a dark copper color, add the butter immediately. It will foam up; stir until the butter is completely incorporated.
Pour the cream
Remove the pan from the heat. Slowly pour in the heavy cream while whisking constantly. The mixture will steam and bubble vigorously.
Finish and cool
Place the pan back over low heat for one minute while whisking to smooth out any clumps. Remove from heat, stir in the salt, and let it sit for ten minutes before transferring to a glass jar.
Other turns to take.
Bourbon Caramel
Add two tablespoons of bourbon after you take the pan off the heat for the final time.
Vanilla Bean
Scrape the seeds from half a vanilla bean into the sugar as it melts for a floral, aromatic finish.
When it doesn't go to plan.
If your sugar clumps up when you add the butter or cream, keep the pan on low heat and whisk steadily; it will eventually melt back into a smooth sauce.
Avoid using a whisk during the initial melting phase, as sugar crystals tend to cling to the wires and cause crystallization.
Store the sauce in the refrigerator for up to two weeks; it will thicken significantly and can be gently warmed in the microwave to regain its pourable texture.
The ones that keep coming up.
How do I know when the sugar is ready?
Look for a deep copper color. If it stays pale, the sauce will be too sweet; if it turns dark brown or smells acrid, it has gone too far and will taste bitter.
Why use room temperature cream?
Cold cream added to molten sugar can cause it to seize or splash, which is dangerous. Warming the cream slightly or just letting it sit on the counter reduces the temperature shock.