Who doesn’t love the rich, sweet flavor of caramel? Whether drizzled over ice cream or used as a dip for apples, caramel is a versatile ingredient that can elevate any dessert. But let’s face it: making perfect caramel can be a bit of a challenge. From getting the right temperature to avoiding burnt sugar, there are a lot of things that can go wrong. But fear not! With the tips and tricks in this article, you’ll be able to master the art of making perfect caramel every time.
How to make caramel sauce
In a heavy-bottom deep saucepan, add the sugar, water, and corn syrup.Pro tip – Corn syrup prevents crystallization, you can also use 1 tsp lemon juice. With the heat on medium-high heat, bring the sugar to a boil. Shake the pan slowly guiding the distribution of heat. DO NOT STIR for the first 3 minutes then use a wooden spoon.Pro tip – We avoid stirring to prevent the crystallization of sugar.
The sugar will melt with big bubbles on the top. Continue to heat shaking the pan to encourage even coloring and prevent the sugar from burning. As the bubbles get smaller the color of the sugar starts to turn amber. (225F/107C) Pro tip – It is important to keep the heat to medium or medium-low to prevent burning. We want caramelized sugar, not burnt sugar.
Reduce to medium-low heat. The sugar should now be a deep amber color. Add the butter followed by the cream. Take it off the heat so it does not overflow or overheat in the pan. (235F/112C) Pro tip – The caramel will rise at this point, that’s normal hence the deep saucepan. Add the vanilla extract and kosher salt. Cool for a few minutes in the pan. Then, pour it into a mason jar or storage bowl. The sauce will thicken as it cools.Pro tip – Caramel is very hot so it’s best not to pour it immediately into glass storage to prevent cracking.
Perfecting the art of caramel making can seem daunting, but with the tips and tricks outlined in this article, you’ll be creating delicious caramel every time. Remember to choose the right tools, pay attention to temperatures, stir constantly, and cool and store properly. As with any skill, practice and patience are key. So, the next time you’re craving something sweet, try making your own homemade caramel and impress your friends and family with this tasty and rewarding treat. As Julia Child once said, “No one is born a great cook, one learns by doing.”
Caramel vs butterscotch
Before we dive deeper into the process, let’s quickly differentiate caramel from butterscotch. While both are sweet and creamy, butterscotch is made with brown sugar and butter, giving it a slightly different flavor profile. Caramel, on the other hand, is made with white sugar and doesn’t contain any butter. Understanding the differences between the two is key to creating the perfect caramel every time.
Pouring sauce – If you want to drizzle the sauce over desserts, such as pies and ice creams, it’s best to take it off the heat about a minute after you add the cream. (225F/107C) As an ingredient – If you need to use it as one of the ingredients – like buttercream or tart filling – it’s best to have it a bit thicker. I cook it for about 2 minutes more after adding the cream. (235F/112C) Toffee consistency – If you cook the sauce for a good 5 to 6 minutes after adding the cream – the sauce will thicken and be more intense. Then, pour it into a lined and greased baking tray. And when almost cool – cut them into squares or roll them into balls. (245C/118C)
If you want to get creative, try making homemade caramel candies or popcorn. Caramel can even be used in cocktails, such as a salted caramel martini or a caramel apple sangria. Use it as a filling for macarons or donuts. Caramel can also be used as a base for sauces, such as a caramel sauce for dipping fruit or a savory sauce for meats. Drizzle over ice cream: Caramel and ice cream are a match made in heaven. Try drizzling caramel over vanilla ice cream for an indulgent treat or you can swirl the sauce right into it before you freeze it. Caramel cheesecake – make a classic New York cheesecake and top with swirls of caramel sauce for a delicious slice of caramel cheesecake. Add to baked goods: Upgrade your baked goods by adding caramel to your favorite recipes. Try swirling it into brownie batter or adding it to your favorite cookie recipe. Caramel apple pie – Instead of making a classic apple pie, use some fresh caramel sauce on the top instead. Try caramel apple pie or the perfect Dutch apple pie. Use as a dip: Caramel makes a great dip for fruits like apples and pears. It’s also delicious with pretzels or popcorn for a sweet and salty snack. Top your morning coffee: Need a pick-me-up? Add a drizzle of caramel to your morning coffee for a sweet and delicious caffeine boost. Incorporate into savory dishes: Caramel isn’t just for sweet dishes. It can also add depth and flavor to savory dishes like roasted vegetables or grilled meats. Bread pudding – Top fresh bread pudding or French toast with caramel instead of honey or maple syrup.
With these ideas in mind, you’re sure to find plenty of ways to put your homemade caramel to good use. Thank you for sharing - Save for later
