Caramel sauce is simply caramelized sugar with the addition of cream and butter. Cooking sugar is straightforward, but it demands your full attention as it can turn from golden to smoking char in a heartbeat.
You’ll need to read the instructions to the end before starting. Then, read them again. Cooking sugar is all about timing, and everything needs to be in place before you start.
One final caution—sugar can crystallize as it cooks. To prevent sugar crystals from forming and ruining your caramel, place a cup of water and a silicone brush near your stovetop. As the sugar cooks, brush away bits of sugar that sputter and cling to the sides of your pan.
Makes 1 1/4 cup
Heat the cream in a small saucepan just until it simmers. Remove from heat and keep warm.
In a medium-sized and deep saucepan (the mixture rises as it bubbles) with a heavy bottom, combine the sugar and water and bring the mixture to a boil over medium heat. As the sugar melts and turns to a clear syrup, brush away any bits of sugar that cling to the sides of the pan with your silicone brush dipped in water. Continue to cook the sugar until the mixture turns a deep golden.
Swiftly and carefully pour the warm cream into the sugar, being mindful that the hot caramel will bubble madly with the addition of cream. Add the butter and stir to combine.
Strain the cream through a fine-mesh strainer into a clean jar. Caramel sauce can be stored in the refrigerator for about a week.
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