15 minutes
A rich and creamy caramel sauce perfect for desserts, coffee, or just by the spoonful.
0 oz
0 oz
teaspoons
Vanilla Pod, reserved from another project
each
0 oz
teaspoons
1. Combine Water, Sugar, and Salt
Start by combining the water, sugar, and salt in a 3-quart stainless steel saucier over medium heat. If you have a vanilla pod from another project, add it now for an extra layer of flavor. Stir the mixture gently with a fork until it comes to a boil, which should take about 4 minutes.
2. Simmer the Syrup
Once the syrup starts boiling, stop stirring and let it simmer undisturbed. This step is crucial for achieving the right consistency and flavor. Allow it to simmer for about 6 minutes, or until the syrup takes on a honey-colored hue. If you notice any uneven caramelization, give the pan a gentle shake or swirl to even it out.
3. Develop the Color
As the syrup continues to cook, it will transition to a light to medium amber color. This transformation should take an additional minute. This is a pivotal moment in the process; the caramelization at this stage will develop the deep, rich flavor that makes caramel sauce so delicious.
4. Add Heavy Cream
At this point, promptly reduce the heat to medium-low and carefully pour in the heavy cream. Be prepared for some bubbling and foaming. Stir the mixture constantly with a heat-resistant spatula to knock back the foam. Continue stirring until the caramel reaches 225°F (107°C) on a digital thermometer, which should take about 3 minutes.
5. Cool and Store
Transfer the caramel sauce to a heat-resistant container and stir in the vanilla extract if you're using it. Allow the sauce to cool to room temperature. You’ll notice it will be runny while warm, but it will thicken as it cools and become a bit chewy when cold.
Add a generous pinch of flaky sea salt to the finished caramel sauce for a divine contrast between sweet and salty.
Whisk in dark chocolate after the butter and vanilla for a decadent sauce perfect for cakes.
Add bourbon for a warm, rich flavor that pairs well with autumnal desserts.
Stir in bourbon, dark rum, or brandy after cooking for sophisticated flavor and complexity.
Infuse the caramel with seeds from a vanilla pod or high-quality vanilla extract for aromatic depth.
Aim for a deep amber hue at around 350°F (177°C), using your eyes and nose to detect doneness instead of solely relying on a thermometer.
Maintain medium heat to melt sugar evenly. Gently swirl the pan to avoid hot spots and prevent burning.
Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals, avoiding stirring the melting sugar.
Use high-quality, fresh unsalted butter and heavy cream for better flavor and texture.
Keep caramel in a glass jar with a tight lid in the refrigerator for up to two weeks, reheating gently before use.
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