It’s amazing sprinkled over chocolate chip cookies or a salted caramel cupcake. I just order this on Amazon it lasts forever so I just keep it in the pantry for dessert recipes like this. My favorite favorite salt for things like this is Maldon. You can use more if you’ve used unsalted butter or less if you prefer it that way. Bring it to a very low simmer and stir constantly to dissolve the sugar.Īfter it’s done, you’ll stir in a little vanilla and some salt. To make it, just combine brown sugar, real butter, and cream in a sauce pan. It’s just a great, easy recipe to have in our repertoire! You can use this over any dessert- like swirled in brownies, drizzled on cupcakes, poured over ice cream or crepes, used as a dip for fruit- you name it. This sauce is buttery and warm and has flakes of sea salt to balance out the sweetness. You basically just melt everything together and call it good so it’s so easy it’s dangerous. Instead of caramelizing white sugar, you’ll just use brown sugar, which already has a caramel flavor. There’s nothing to caramelize here and you only need a few ingredients. It takes minutes, literally less than 15 start to finish. There are lots of instances where I prefer this style of traditional caramel, but for most things, I usually just whip up this short-cut version! Traditional caramel sauce isn’t too hard, but it can be intimidating and a little labor intensive since you caramelize sugar to a very specific point, and then add in butter and cream after. Allow to cool for at least 15 minutes before serving.Normally the day after Valentine’s I wouldn’t post a dessert because people are usually sweeted out, but I keep needing to reference this recipe and then realize it’s not on the blog yet! So I’m getting it up here while it’s on my mind.As a final decadent touch, whisk in the butter to make the sauce even richer.The caramel may seize and harden if this happens, place the pan back over low heat and keep whisking until the caramel re-melts.Be careful: the liquid will bubble up as the cold cream hits the molten sugar, so make sure your pot is large enough not to overflow.Immediately pour the cream into the sugar in a thin stream, whisking continuously.When the sugar darkens to a rich whiskey color, remove the pan from the heat.This will take some time, up to 15 minutes depending on your pan and your stove burner, but have patience. As the sugar caramelizes, it will deepen in color, moving from golden to a deep amber and start to smell amazing.Instead, swirl the pan occasionally to keep the liquid heating evenly as it cooks.Once the sugar is completely dissolved and the liquid in the pan is thick and smooth, stop stirring.It will have the consistency of wet sand and may crystallize slightly in places as the sugar melts. Stir occasionally as the sugar dissolves.Add the corn syrup, water, and sugar to a heavy-bottomed saucepan and place over medium-low heat.Just soak it in water and the caramel will virtually disappear as it cools. Watch the video to see the process of turning sugar into caramel and then try it yourself.Įat it with ice cream or go one step further and make your own caramel-filled Drumstick cones!Īnd FYI, because sugar is so water soluble, you don’t need to worry about scrubbing the pan when you’re done making caramel sauce. You’ll have smooth and pourable sailing by adding it to the mix. Light corn syrup is pure glucose, which tips the balance of the solution and makes it pretty much impossible for the constituent parts to re-bind. Note that light corn syrup is n ot the same thing as the dreaded high fructose corn syrup, which has been chemically converted to fructose (think about the bad process of hydrogenating oils). My secret weapon is to add 1 tablespoon light corn syrup to help mitigate potential crystallization in my caramel sauce. So while you could make caramel sauce by simply melting sugar on its own in a pan or throwing in a tablespoon or two of water to help the process of dissolution into syrup, I use an extra insurance policy. You’ll sometimes hear people talking about the caramel “seizing up”–this is what they’re talking about. If this happens, game over: those glucose and fructose bits are bonded like superglue and you’ll never get them to unbind. Photo: Casey BarberĪs the sucrose heats up and prepares to break down into glucose and fructose (aka become a sweet, glorious syrup), it has a tendency to re-crystallize into really hard chunks. Problem is, this particular molecule has a danger zone. It’s a molecule called sucrose (formed of equal parts glucose and fructose, just like those tricky protons and neutrons) that dissolves fully in water.
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