How To: Caramel From Scratch
Caramel is one of those things that I believe NOBODY should be buying and EVERYONE should be making at home from scratch. It’s so simple!
Caramel 101
While the recipe itself is simple, caramel is the kind of thing you have to baby as you make. It is dangerously easy to burn and ruin the entire batch. As I’ve said numerous times I love the science aspect of baking. Caramelization is a breakdown of the molecules in the sugar which causes them to react with each other and the oxygen in the air. When exposed to high temperatures sugar melts and begins to turn a golden brown. Traditionally caramel is created with just sugar. The addition of fats such as cream and butter makes the caramel smooth, rich, and thick. Butter makes the caramel glossy and brings out a buttery almost butterscotch taste. The cream makes the caramel saucy and rich perfect for topping ice cream or making into little candies. The heavy cream also adds a lighter color! I have made caramel so many times and played with adding less and more cream and buter. Ive burnt caramel countless times too. This recipe is what i’ve settled on sharing with you all because it has not failed me yet. I hope you all enjoy it as much as I do!
Cook Time: 10 mins
Ingredients:
1 cup granulated sugar
4 tbsp unsalted butter
1/2 cup heavy cream
salt (optional)
to make salted caramel add a pinch of sea salt/flaky salt!
Instructions
Melt Sugar: Pour your sugar into a medium saucepan on medium heat. Begin to stir and continue to until the sugar becomes golden brown. This is very tedious but you have to stick with it until the sugar is fully melted. Keep your eye on the side of the pan for sugar crystals and run your spatula along the perimeter of the pan to enure every bit of sugar is melted down.
Add Butter: Once your sugar is fully melted add in your butter. Continue to stir constantly until the butter is completely melted.
Add Heavy Cream: Lastly, slowly pour the heavy cream over the sugar/butter mixture. The caramel will bubble up, be cautious and be careful not to burn YOURSELF! Continue to mix and fully incorperate the hevay cream. Once a coheasive sauce is created, remove the sauce from the heat.
Cool & Serve: Transfer your caramel to a mason jar and store or serve for up to two weeks! As your sauce cools it will thicken, but it should never become rock hard.
NOTES:
If you are confused or struggling, consult the linked video for help! I always find a visual is so much easier than written instructions.
For a salted caramel vibe add a pinch of flaky salt!
