How To Make Caramel

PARKER FEIERBACH

Making homemade caramel can seem daunting. But it's not at all when you follow these tips (and make sure to look through the step-by-step photos below).

What is caramel?

Making caramel is like making candy, which is why it can seem intimidating—but it's really not! You begin by combining sugar, salt, and water in a small saucepan and bringing it to a boil to let the sugar dissolve. This is the hands-on part: You want to whisk it occasionally until you're confident the sugar is fully dissolved. Then, increase the heat and let the sugar-water mixture cook, which will turn it a pretty golden color.

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, you stir in butter and heavy cream, which is what makes it the caramel you know and love. Be careful! The sugar mixture will be VERY hot and this mixture always bubbles up, so use caution.

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...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, your other option is to do the color test.

How long does homemade caramel last?

You can store it in a jar for up to 2 weeks in your refrigerator. 

What should I use caramel sauce on?

Um, everything. Apple Crisp, Pumpkin Chocolate Cheesecake, Apple Pie. Or, TBH, we like to eat it straight from the jar with a spoon. 

YIELDS:1 CUP

PREP TIME:0 HOURS 5 MINS

TOTAL TIME:0 HOURS 10 MINS

INGREDIENTS

1 c. 

granulated sugar 

1/4 tsp. 

kosher salt

1/4 c. 

water

1/4 c. 

heavy cream

4 tbsp. 

butter, cubed

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DIRECTIONS

1. In a small 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°).
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! Let cool slightly in pan, then transfer to a container to cool completely.

PARKER FEIERBACH