Equipment
Ingredients
Caramel Base
- 200 g granulated sugar
- 60 ml water, cold
Finish
- 120 ml heavy cream
- 30 g unsalted butter
- kosher salt, to taste
Nutrition (per serving)
Method
Combine 200g granulated sugar and 60ml cold water in a medium saucepan and stir once to moisten the sugar.
Heat the sugar mixture over medium-high heat without stirring until it turns a deep amber color, approximately 175°C (350°F).
While the sugar cooks, warm 120ml heavy cream in a small saucepan over low heat until it begins to steam.
Slowly whisk the warm cream into the amber caramel. Continue to simmer the mixture for 2 to 3 minutes until the sauce is completely smooth.
Remove the pan from the heat. Whisk in 30g unsalted butter and kosher salt to taste. Serve warm.
Chef's Notes
- For the best caramel color and flavor, use a light-colored, heavy-bottomed saucepan. This allows for even heat distribution and makes it easier to monitor the caramelization process.
- Resist the urge to stir the sugar while it's caramelizing. Swirling the pan gently is acceptable if hot spots develop, but stirring can cause the sugar to crystallize.
- Ensure the heavy cream is warm before adding it to the hot caramel. Adding cold cream will shock the caramel and can cause it to seize or become grainy.
- The butter should be cold when added, as this helps to emulsify the sauce and gives it a rich, glossy finish. Cut it into small cubes for easier incorporation.
- Taste and adjust the salt at the end. The amount of salt needed will depend on your preference and the saltiness of your butter.
Storage
Refrigerator: 2 weeks — Store in a sealed glass jar.
Freezer: 3 months — Thaw in refrigerator before reheating.
Reheating: Warm in a saucepan over low heat or microwave in 10-second intervals until fluid.
