Beside it’s not being a difficult to make as you might believe, there are a couple of very good reasons to make your own caramel sauce. One, you can control the lightness or darkness. My first time, I went to the darker, and it had a very rich, borderline burnt taste that was not cloyingly sweet. Darker will be by go-to. Two, you can take the flavor in more directions than you probably think you can. Vanilla, salt, orange – just to name a few. This recipe is for a basic caramel. What you do with it is up to you. By the way, it’s from Preppy Kitchen, a truly reliable source.
INGREDIENTS
1-1/2 cups (300g) granulated sugar
60 ml water (see NOTES)
5 tablespoons unsalted butter, cubed and at room temperature
1 cup heavy cream, at room temperature
1/2 teaspoon salt
INSTRUCTIONS
Add the sugar to a medium heavy-bottom saucepan (at least 3-quart capacity). Add the water, and slowly stir until all of the sugar is wet. Place over medium-high heat. Cook, stirring constantly, until the sugar melts and starts to boil, 3 to 5 minutes. Brush the sides of the pot with water and a pastry brush occasionally so crystals do not form. (The sugar may start to turn light brown during this stage.)
Once boiling, do not stir, and continue boiling until the sugar turns a dark amber color, about 3 to 5 minutes. Immediately remove from heat and carefully whisk in the butter until melted and combined. The sugar will bubble vigorously when the butter is added so use caution.
Once the butter is combined, slowly whisk in the cream. (The mixture will bubble up again.)
Return to medium heat and continue boiling for 1 minute or until a candy thermometer reaches 220°F. (Depending on your stove, this could take up to 3 minutes.) Remove from the heat and stir in the salt.
Allow the caramel sauce to cool in the pot for a few minutes, then transfer to a heat-proof bowl and set aside to cool to room temperature before using. The sauce will thicken as it cools. Caramel can be made in advance and refrigerated in an airtight container for up to 1 month.
NOTES
The recipe on the Preppy Kitchen site does not include the water, nor the subsequent instructions for its use. If you follow his tutorial on YouTube, the water is included, and I have chosen that approach.
While the sugar is melting and starting to boil, keep a pastry brush and some water handy. Use the wet brush to brush down the sides of the pot to keep sugar off the sides. This is ensure a creamier caramel.
Use a heavy-bottomed 3-quart or larger pot, and preferably stainless steel. Stainless steel will aid your ability to judge the color of the caramel.
Once the butter and cream are added and the mixture is back on the stove, use a candy or instant-read thermometer to check the temperature to 220°F.
At the same point you add the salt, you can add other flavorings. For liquid flavorings and liquor or liqueur (vanilla, amaretto, coffee liqueur, bourbon, spiced rum), add 2 teaspoons. For dried spices, like cinnamon or rosemary, add 1 teaspoon.
never 2 old 2 start cooking 