Making Salted Caramel
This is a process of controlled temperature. You are essentially caramelizing sugar to a specific depth of flavor and cooling it down before the molecular structure collapses into bitterness.
Commit to the stove
Sugar turns dark quickly; do not walk away from the pan once the butter hits the heat. Use a heavy-bottomed pot to prevent hot spots that cause uneven burning.
- Heavy-bottomed stainless steel saucepan
- Silicone spatula
- Whisk
- Glass jar for storage
What goes in.
- 1 cupgranulated sugar
- 6 tbspunsalted butter, room temperature, cubed
- 1/2 cupheavy cream, slightly warmed
- 1 tspflaky sea salt
Managing the Tempering
When you pour the cream into the molten sugar, it will bubble violently and steam. Keep whisking steadily to emulsify the dairy into the syrup before it has a chance to harden.
The method.
Melt the sugar
Spread the sugar evenly in your saucepan over medium heat. Let it sit until the edges begin to liquify, then use the spatula to gently pull the melted sugar toward the center.
Caramelize
Continue swirling the pan until the sugar reaches a deep, copper color. If it starts to smoke, you have gone too far; remove it from the heat immediately.
Add the fat
Drop the cubes of butter into the sugar. Whisk vigorously as the butter melts, even if the mixture looks separated at first.
Incorporate the cream
Pour in the cream in a slow, steady stream while whisking constantly. The steam will be hot, so work carefully.
Finish
Let it simmer for exactly one minute to thicken, then remove from the heat and stir in the sea salt.
Other turns to take.
Dark Salted Caramel
Cook the sugar until it is a darker mahogany brown before adding the cream for a more intense, slightly bitter profile.
Vanilla Bean Caramel
Add a scraped vanilla bean pod along with the cream to infuse the sauce with aromatic warmth.
When it doesn't go to plan.
Warm your cream in the microwave for 20 seconds before adding it to reduce the intensity of the steam reaction.
If you notice hard bits of sugar in the final sauce, strain it through a fine-mesh sieve while it is still warm.
The sauce will thicken significantly as it cools; do not overcook it thinking it needs to be thick in the pan.
The ones that keep coming up.
Why did my caramel turn grainy?
Graininess happens when sugar crystals splash onto the sides of the pan and fall back into the syrup. Keep the sides of your pot clean using a damp pastry brush.
How long does this keep?
Store it in a sealed glass jar in the refrigerator for up to two weeks. It will firm up; warm it slightly to restore the pourable texture.