Caramel sauce is an incredible treat.
Take it slow to get it right with each batch.
Caitlin Bensel; Food Stylist: Torie Cox
When I first startedbaking professionally, I was afraid of caramel.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Then, a few weeks in, Lauren handed me a whisk.
It was my turn to make the caramel.
Lauren stood right beside me, delivering calm, sage advice as I panicked internally.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The caramel came out a bit too paleI was not yet brave enough to take it darker.
Still, I smiled.
What Is the Trick to Making Caramel?
Credit:Caitlin Bensel; Food Styling: Torie Cox
But if youre a beginner, not to fear.
What Are the Ingredients in Caramel?
Sugar, butter, and cream are the three cornerstones of caramel.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Some people also add corn syrup and water (we do).
Water helps the sugar to dissolve more easily andreduces the risk of burning.
Corn syrup stops crystallization, which will ruin a batch of caramel in a flash.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Is caramel just melted sugar?
Caramel can be made from cooked sugar alone.
It’ll turn dark and take on a deep, robust flavor.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
But for beginners, the best way to make caramel turns it into a sweet, creamy sauce.
For that, you’ll need water, butter, and cream.
What Are The Two Methods for Making Caramel?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Wet vs. Dry Caramel
There are two different techniques for making caramel: wet caramel and dry caramel.
Wet caramelis the most common method for making caramel at home.
Caitlin Bensel; Food Styling: Torie Cox
Dry caramelis the more challenging method.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The Many Colors of Caramel
Caramel comes in a whole spectrum of shades.
As a general rule, the darker the caramel, the deeper and more robust the flavor.
Too pale and the caramel will lack flavor, but too dark and the sugar will turn bitter.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
For a crowd-pleasing caramel, my suggestion is to aim for a golden-amber color.
Sugar does not heat evenly, so you may notice certain spots darkening faster than others.
Resist the urge to mix the caramel, which will result in crystallization.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You know youre getting close when you hear the caramel hiss and smell the caramelizing sugar.
Watch closely as it changes from light gold to amber.
Once your caramel reaches the desired color, add the butter and cream to stop the cooking process.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remember that the caramel may continue to darken after you remove it from the heat.
Get the cream heating on the stove, and store the cubed butter in the fridge.
Use a light-colored pot.This is not the time for cast iron.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Help yourself out by using a light-colored saucepan, so you might easily see when the caramel changes color.
Add corn syrup.Corn syrup is an invert sugar that youll find in many recipes for caramel.
It prevents the sugar from crystallizing, resulting in a silky, smooth caramel.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Dont walk away even for a momentwatch the pot closely for traces of caramelization.
Combining warm ingredients will prevent the temperature from dropping dramatically, causing the caramel to seize.
Cube the butter into 1-inch pieces, and store in the fridge until ready to add into the caramel.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add piece by piece, whisking thoroughly to ensure that the fat fully emulsifies.
Use a long whisk to keep your hand far away from the boiling sugar.
One of the things I like about making caramel is that I learn something new every time.
We’re using the wet caramel method in this recipe, making it simple for even caramel newbies.
Remember that the caramel will thicken as it cools; after refrigerating, heat to loosen.
Start caramel:
Combine sugar, corn syrup, and water in heavy-bottomed saucepan.
Stir to incorporate and set on stovetop over medium-high heat.
Once the sugar begins to bubble, do not stir.
Brush the inside of the pan with a wet pastry brush to dissolve any sugar clinging to the sides.
Remove from heat, and set aside.
Watch closely, as it turns from golden to burnt very quickly.
Once all the butter has been incorporated, stream the warm cream into the pot, whisking continuously.
It will bubble upbe sure not to reach your arm over the pot to avoid steam burns.
Transfer caramel to heat-safe bowl and let cool completely.
Store, refrigerated, in an airtight container for up to 2 weeks.
