Remember, the whole goal is creamy, smooth caramel sauce.
From Add a Pinch.
You’ll want to use a 3-quart saucepan set over medium heat. Add your granulated sugar and water to the saucepan and stir until well combined. The water will help your sugar to melt and will prevent the finished caramel sauce from becoming grainy. Once you combine the sugar and water, do not stir again. As the sugar and water are heated, if you stir them, you’ll cause grains to form in your caramel sauce and it will not be smooth and creamy. Resist the urge! Instead, you can gently swirl the pan over the heat if needed, but be sure not to let the caramel go high up onto the sides of the pan or this will make the caramel sauce grainy as well.
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I love to use an instant read or candy thermometer when making my caramel sauce. When the thermometer registers 350ºF and is a light amber color, the caramel sauce is ready for the next stage.
Now, add all of your butter pieces to the saucepan at once and whisk until the butter is fully incorporated. The caramel will bubble up, but continue to whisk to make sure all of the butter has melted. Then, remove the saucepan from the heat and slowly pour in the cream, whisking continuously. Whisk in the sea salt and set aside to cool before transferring to another container or serving. The caramel sauce will continue to thicken as it cools.
Yield: 1 1/4 cups
Now, add all of your butter pieces to the saucepan at once and whisk until the butter is fully incorporated. The caramel will bubble up, but continue to whisk to make sure all of the butter has melted. Then, remove the saucepan from the heat and slowly pour in the cream, whisking continuously. Whisk in the sea salt and set aside to cool before transferring to another container or serving. The caramel sauce will continue to thicken as it cools.
Yield: 1 1/4 cups
- Total Time 10 minutes
- Prep Time 2 minutes
- Cook Time 8 minutes
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Ingredients
- 1 cup granulated sugar
1/4 cup water
6 tablespoons salted butter cut into pieces
1/2 cup heavy cream at room temperature
1 teaspoon coarse sea salt
Directions
- Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point.
- Carefully add your butter and whisk until all the butter has melted.
- Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool.
- Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.
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Notes
- To prevent crystallization in your caramel sauce, make sure that your pot and spoon (silicone or wood!) are extremely clean as any debris can cause crystallization. Also, you may add 1 teaspoon of corn syrup with the sugar and water to prevent any crystallization, if you choose.
