- 400 g or 2 c granulated sugar
- 236 g or 1 c water
- 20 g or 1 tbsp corn syrup
- pinch of salt
- 230 g or 1 c heavy whipping cream
- 60 g or 2 oz unsalted butter, cut into 1” cubes
- In a 6-quart pot over medium heat, fully dissolve the water, sugar and corn syrup.
- Stop stirring. Let the solution come to a boil, checking the temperature with a digital or candy thermometer every few minutes.
- The bubbles will start to slow down and get larger. When they begin to reach 1/2″ to 3/4″, and the liquid begins turning amber, you’re almost there. Gently swirl the syrup, trying not to splash it up the sides of the pot.
- When the syrup has reached 340°F, step back and add the cream at arm’s length, stirring constantly and scraping the sides of the pan. The mixture will fizz up vigorously. Add the butter and stir until incorporated.
- Pour the sauce into a mason jar or similar glass container. Can be kept in the fridge for several months.
Caramel is easy to make, but it requires some precautionary steps as you’re dealing with scalding liquids which boil up vigorously when the cream is added. Make sure you use a pot large enough to accommodate this; a 6-quart pot is recommended. Stand well back of the pot when the whipping cream is added and use an oven mitt for your hand. Use a wooden spoon or silicone spatula to stir.