Making Caramel from Scratch
Caramel is a lesson in patience and timing. Once the sugar begins to melt, it moves quickly from a pale gold to a bitter char, so keep your workspace clear and your eyes on the pan.
Watch the color, ignore the clock
Sugar turns to carbon rapidly; have your cream warmed and measured before you turn on the stove.
- Heavy-bottomed stainless steel saucepan
- Silicone spatula
- Whisk
What goes in.
- 1 cupgranulated white sugar
- 6 tbspunsalted butter, cubed
- 1/2 cupheavy cream, warmed
- 1/2 tspsea salt
Controlling the caramelization
By melting sugar without water, you gain total visibility. Swirl the pan occasionally, but resist the urge to stir until the sugar has fully liquefied to prevent crystallization.
The method.
Melt the sugar
Spread the sugar in an even layer in the saucepan over medium heat. Let it sit until the edges begin to liquefy and turn clear.
Swirl and color
Once the edges melt, gently swirl the pan to incorporate the dry sugar. Continue until all granules are dissolved and the liquid reaches a deep copper shade.
Emulsify
Immediately remove from heat and whisk in the butter. It will bubble aggressively. Slowly pour in the warm cream while whisking constantly until smooth.
Finish
Stir in the salt. Let it rest for 10 minutes to thicken before transferring to a glass jar.
Other turns to take.
Hard Caramel
Omit the cream and butter; pour the molten sugar onto parchment paper to harden into candy shards.
Spiced Caramel
Steep a cinnamon stick or a split vanilla bean in the warm cream before adding it to the caramelized sugar.
When it doesn't go to plan.
Warm your cream in the microwave for 30 seconds before adding it to prevent the sugar from seizing.
If hard lumps form when you add the cream, place the pan back on low heat and whisk steadily until they melt away.
Use a stainless steel pan rather than non-stick; the light color of the steel helps you judge the true color of the caramel.
The ones that keep coming up.
How do I know when it's done?
Look for a rich, mahogany-brown color. If it smells slightly smoky, remove it from the heat instantly.
Can I stir it with a spoon?
Avoid metal spoons, as they encourage sugar to crystallize on the handle. Use a silicone spatula or a whisk.
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