Why This Ingredient Is Special
No-Thermometer Caramel Sauce: Bring sugar and water to a boil in a light-colored pot and stop stirring. Once the color is a deep amber, take the pot off the heat. Whisk in the butter carefully, then add the…
Ingredients
- sugar200 g
- water60 ml
- butter80 g
- heavy cream at room temperature150 ml
- salt1/2 tsp
Method
- Bring sugar and water to a boil in a light-colored pot and stop stirring.
- Once the color is a deep amber, take the pot off the heat.
- Whisk in the butter carefully, then add the cream in a thin stream — the mixture will foam up strongly.
- Simmer gently for 1 more minute and salt it.
Substitutions
Replace cream with cooking cream; the sauce will be a bit thinner. Vegan butter and unsweetened plant-based cooking cream work in equal amounts.
Common Mistakes
Loosen lumps over low heat while stirring. A bitter smell means the sugar burned; start over.
Storage
2 weeks refrigerated; warm gently before use.