How To Make Caramel

"Everything in moderation" means avoiding extremes and finding a healthy balance. It suggests that enjoying indulgences (like specific foods or activities) is perfectly fine in reasonable, controlled amounts.

Ingredients

• 1 cup granulated sugar

• 1/4 tsp. kosher salt

• 1/4 cup water

• 1/3 cup heavy cream (*warm)

• 4 Tbsp. butter, cubed

*adding cold cream may cause the mixture to steam and or overflow.

Instructions

Step 1

In a medium saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until deeply golden, without stirring, 4 to 5 minutes more. (If you're using a candy thermometer, you want it to reach 350°).

Step 2

Once caramel is a deep copper color, turn off heat and immediately stir in cream and butter. Mixture will bubble up so be careful! 

Step 3

Let cool slightly in pan, then transfer to a container to cool completely. Store covered in the refrigerator for up to 1 month.

Nutrition Info.

Serving: per cup

Per Cup

Calories1455

Fat75g

Sat. fat4g

Sodium 511mg Carb. 202 g

Fiber0gg

Sugar 202g

Tips for Making amazing caramel

My caramel is grainy! How do I fix it?

The first step is to not panic. While avoiding the crystals in the first place is always preferred, if you do start to see some crystals form, add a tablespoon of water at a time and stir gently until the crystals dissolve again.

Do I need a candy thermometer?

OK, so here's the cold hard truth: No—I've eyeballed caramel many times—but it will reduce your stress. Caramel goes from a nice and silky texture to...well...burnt toffee, in a matter of a minute or two, so it's super important to monitor the temperature. If you don't monitor the temperature with a candy thermometer, well… just don’t.

How do I know when the caramel is ready to turn off the heat?

Here's the easiest way to always remember when it's done: You want the mixture to be a deeply golden color that resembles a copper penny. Once you see that, turn off the heat!

How does it become creamy?

After the sugar-water mixture is cooked to the right color, the caramel is removed from the remove it from the heat and stir in butter and heavy cream—this is what transforms it into the gooey, spoonable caramel sauce you know and love. Be careful! The sugar mixture will be VERY hot and this mixture always bubbles up, so use caution.

Can I taste the caramel?

Sugar melts at around 366°, which means that it gets far hotter than boiling water and can be very dangerous to work with if you're not careful. That said, do NOT stick your fingers anywhere near the caramelized sugar and fight any urge to lick hot caramel from a spoon.

Can I turn this into salted caramel?

Absolutely! Just whisk in 1/2 tsp of salt once your caramel is finished. Want other flavors? You can add things like a 1/2 teaspoon of cinnamon, vanilla extract, or even miso paste for an extra rich and slightly salty kick.

How long does homemade caramel last?

You can store it in a jar for up to 1 month in your refrigerator. You can also freeze the caramel for up to 3 months.

Approved by the Delish Test Kitchen-