To make caramel, follow these basic steps:
- Melt the sugar: Place granulated sugar (about 1 cup) in a heavy-bottomed saucepan over medium heat. Stir occasionally or swirl the pan to ensure even heating. The sugar will first clump and then melt into a smooth amber liquid. This process can take 6 to 15 minutes depending on the method and heat, so be patient and watch carefully to avoid burning
- Add butter: Once the sugar is fully melted and amber-colored, remove the pan from heat and add butter (about 1/4 cup), stirring continuously. The mixture will bubble vigorously as the cold butter mixes with the hot sugar-this is normal. Keep stirring until the butter is fully incorporated
- Incorporate cream: Slowly pour in heavy cream (about 1/2 cup) while stirring constantly. The caramel will bubble up again due to the temperature difference. Continue stirring until the mixture is smooth and combined. Let it boil for about a minute if desired, then remove from heat
- Add salt (optional): For salted caramel, stir in a pinch of salt after removing from heat. This enhances the flavor
- Cool and store: Allow the caramel to cool slightly before using. It will thicken as it cools. Store in a sealed container in the refrigerator for up to a month. Reheat gently before use
Tips:
- Use a heavy-bottomed pan to prevent burning.
- Avoid stirring sugar constantly while it melts to prevent crystallization; stirring occasionally or swirling the pan is best.
- Use heatproof utensils and be cautious of hot bubbling caramel to avoid burns
This method produces a smooth, rich caramel sauce perfect for drizzling over desserts like ice cream, cakes, or cookies
