Making caramel feels like a really fun, delicious science experiment. Watch with wonder as a few basic pantry ingredients magically combine to form the ultimate dessert topping.
Everything’s better when topped with salted caramel, isn’t it?
I have a jar of this stuff in the fridge at all times, for better or for worse. I love it with ice cream, and even better––affogato. Most recently, it made an appearance on our gooey Skillet Cookie Cake, which was a pairing that should probably be illegal.
Making caramel feels intimidating until you do it a couple of times. But once you get the technique, you don’t even need a recipe for it. The most important trick is to cook the sugar until it becomes deep amber––almost burnt. That’s where the real flavor develops. The other thing to know is that when you add the dairy to the sugar, the mixture will bubble up, which is why it’s important to use a large enough saucepan.
Don’t forget to share your creations with us on social using the hashtag #HomemadeMoments for a chance to be featured. I’d love to see how you use this caramel. Can’t wait see your creations!
Salted Caramel Sauce
How To Do It
1 cup granulated sugar
2 tablespoons corn syrup
2 tablespoons water
½ cup heavy cream
½ stick unsalted butter
½ teaspoon pure vanilla extract
Flaky sea salt, to taste
In a medium saucepan, combine sugar, corn syrup, and water. Cook over medium-high heat, whisking to dissolve. Once dissolved, allow to continue to cook without stirring; instead, swirl the pot using the handle a few times. Cook until the caramel reaches a deep amber color.
Meanwhile, in a small saucepan, heat cream and butter until just melted. Remove from heat and set aside. (You’re just warming these ingredients so that they transition gently into the hot sugar mixture.)
Slowly whisk in cream and butter. Be careful as the mixture will violently bubble up. Stir in vanilla and sea salt to taste.
Copper is a great conductor for heat, so it heats up quickly and cooks evenly––making this the perfect vessel for making caramel.