Traditional Salted Caramel
This is a base preparation that relies entirely on visual cues rather than a thermometer. Once the sugar transitions from pale gold to a deep copper, you have seconds to act before it becomes burnt.
Master the temperature transition
Keep your heavy cream at room temperature; adding cold cream to hot sugar causes violent splattering and hardening. Use a heavy-bottomed pot to ensure even heat distribution.
- Heavy-bottomed stainless steel saucepan
- Heat-proof silicone spatula
- Whisk
What goes in.
- 1 cupgranulated sugar
- 6 tbspunsalted butter, cubed
- 1/2 cupheavy cream (room temperature)
- 1 tspflaky sea salt
Watching the amber threshold
Instead of using water, let the sugar melt directly in the pan. The moment the sugar turns from a pale straw color to a dark, toasted copper, it is ready for the dairy.
The method.
Melt the sugar
Spread the sugar in an even layer in your pan over medium heat. Let it sit until the edges begin to liquefy, then gently drag the melted sugar toward the center with a spatula until all grains are dissolved into a uniform, deep amber liquid.
Incorporate the butter
Remove the pan from the heat immediately. Drop in the butter cubes one by one, whisking vigorously. The mixture will bubble intensely; keep whisking until the butter is fully absorbed.
Add the cream
Slowly pour the heavy cream into the pan in a steady stream while whisking. The caramel will foam up significantly. Continue to whisk until the mixture is smooth and emulsified.
Finish and cool
Stir in the sea salt. Pour the sauce into a heat-safe glass jar and let it sit uncovered until it reaches room temperature. It will thicken as it cools.
Other turns to take.
Vanilla Bean Caramel
Scrape the seeds from half a vanilla bean into the cream before adding it to the sugar.
Bourbon Caramel
Stir in one tablespoon of bourbon after the cream has been fully incorporated.
When it doesn't go to plan.
If your sugar crystallizes into lumps while melting, turn the heat to low and keep stirring; the heat will eventually re-melt them.
Always use a pan with high sides, as the caramel will foam up to three times its original volume when you add the cream.
Do not scrape the burnt sugar from the bottom of the pan into your jar, as it will affect the final texture.
The ones that keep coming up.
Why did my caramel turn grainy?
Usually because the sugar was stirred too early or crystals from the sides of the pan fell into the mixture. Keep the sides of the pan clean with a damp brush.
How long does this keep?
Stored in an airtight jar in the refrigerator, it will stay usable for up to two weeks.
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