So today’s post has a TON of photos. But after posting that amazing chocolate soufflé the other day, I realized something, caramel can be super tricky on your first go (especially if you’re following written instructions). And, since I’ve literally made this caramel sauce over 100 times (and use it in so many different desserts like this one, and this one.) I decided it was high time I shared my trade secrets.
This process is far from groundbreaking, however, it will lead to a perfect caramel sauce every time if you follow each step carefully. To help with the explanation process I’ve shared about a bazillion photos so that no mini freak out over that “suspicious bubbling” is needed. To start, lay out your ingredients. It may seem obvious, but once the caramel starts darkening, you have to move quickly to avoid burning the sauce. My tip? Pre-measure your heavy cream and cut the butter into small chunks.
Now, add add your sugar to a medium-sized sauce pan and place over a medium-high heat. It will take a few minutes for the sugar to begin to melt but once it does (see image 2) whisk continuously until all of the crystals have melted (image 3). Keep over the heat until the sugar mixture turns a deep amber (the darker the color the deeper the flavor), but not too long that it begins to burn (you’ll smell it if it does).
Next, add the butter (all at once) and whisk until it dissolves completely into the sugar (about 1-2 minutes). Your caramel should now look like image 5, a creamy texture with a rich amber hue.
Next comes the heavy cream. Slowly pour the cream into the caramel while whisking continuously. It’s going to look scary for a second, but don’t worry. Keep whisking and it will go back to it’s creamy self in a minute. Once the cream is combined, remove from the heat and add the salt and vanilla. Stir to combine then transfer to a container (I love using plastic squeeze bottles because they’re so easy to reheat and use!).
And you’ve got yourself some delicious caramel sauce! If you need even more inspiration for ways to use this delectable sauce in your cooking, check back on Monday for a crazy delicious recipe that includes one of my favorite candies, Twix!
- ½ cup heavy cream
- 6 tbs. unsalted butter
- 1 tsp. sea salt
- 1 cup sugar
- 2 tsp. vanilla
- Add your sugar to a medium-sized sauce pan and place over a medium-high heat. It will take a few minutes for the sugar to begin to melt but once it does (see image 2) whisk continuously until all of the crystals have melted (image 3).
- Keep over the heat until the sugar mixture turns a deep amber (the darker the color the deeper the flavor), but not too long that it begins to burn (you'll smell it if it does).
- Next, add the butter (all at once) and whisk until it dissolves completely into the sugar (about 1-2 minutes). Your caramel should now look like image 5, a creamy texture with a rich amber hue.
- Slowly pour the cream into the caramel while whisking continuously.( It's going to look scary for a second, but don't worry. Keep whisking and it will go back to it's creamy self in a minute.)
- Once the cream is combined, remove from the heat and add the salt and vanilla.
- Stir to combine then transfer to a container
