What's the secret to making caramel?

Don't walk away! As the caramel cooks, it's important to gently swirl the pan occasionally to help the caramel cook evenly. And caramel can quickly go from light to dark, so it's important to keep an eye on the pot to prevent any burning.

Should you stir when making caramel?

Since we're making a wet caramel with this recipe, it's important not to stir the caramel while it cooks. Instead, you can gently swirl the pot to help the caramel cook evenly.

How can you tell when caramel is done?

When you're making caramel, the caramelization process can happen very quickly, which makes it really easy to burn caramel. You can tell that the caramel is ready when it's a medium amber color and starts to smell slightly nutty. Keep in mind that the color will look darker once it's removed from the heat.

Homemade Salted Caramel Sauce

Description

Why buy caramel at the store when you can make this homemade salted caramel sauce? It only requires a few ingredients, and it's delicious when enjoyed with ice cream, cakes, cupcakes, and more!

Ingredients

Scale

1 cup (227g) heavy cream
3 tablespoons (42g) unsalted butter
1 1/2 cups (297g) granulated sugar
1/3 cup water
1/2 teaspoon salt

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Instructions

Heat the heavy cream and butter: In a small saucepan over medium heat, combine the heavy cream and unsalted butter. Bring to a boil, then set aside.
Make a wet caramel: Pour the granulated sugar into a medium or large saucepan with high sides, then shake to distribute the sugar in an even layer on the bottom. Pour the water on top of the sugar and gently swirl the saucepan until all the sugar has been moistened. If you get sugar on the sides, dip a clean pastry brush in water and wash the sugar off to avoid crystallization. Turn the heat up to medium-high and let the sugar and water come to a boil before you disturb it. Once it comes to a boil, gently swirl the saucepan occasionally (but do not stir it). This ensures that the caramel cooks evenly and helps you control the hot spots. Continue to cook the caramel, swirling occasionally, until a medium amber color is achieved and the caramel smells slightly nutty.
Finish the caramel sauce: Remove the caramel from the heat, then slowly pour the cream and butter mixture into the caramel while whisking constantly. The mixture will bubble up, so be sure to pour the cream and butter in gradually to avoid it spilling over or burning you. Once all the liquid has been evenly incorporated, transfer the caramel sauce to a heatproof bowl and whisk in the salt. Let the caramel sauce cool at room temperature before using (the sauce will thicken quite a bit as it cools).
Once cooled completely, transfer to a storage container and store for up to one month in the refrigerator. Caramel sauce does solidify in the fridge, so let it come to room temperature before using, or reheat it on the stove or in the microwave.

Notes

Butter: I recommend using unsalted butter when making this recipe so that you can control the amount of salt. If you use salted butter, I'd recommend not adding the additional salt at the end.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Sauce
Method: Sauté
Cuisine: French