People are always telling us they are afraid to make caramel, but in reality it’s one of the simplest things to make, provided you take some care and read the recipe closely a few times before trying it yourself. Once you make caramel a few times, you’ll get the hang of it—and will navigate your way not only visually but by nose as well (which is a great way to test for doneness). We also recommend that you seek out the best-quality butter you can find—cultured butter will have a more nuanced taste, which will make a marked difference in this sauce. However, we still want you to be careful while making it. Caramel gets hot, and if you’re not watching yourself, it could splash and sputter. You could wind up with a pretty nasty burn, so always pay attention!
MAKES ABOUT 1½ CUPS
1 cup (200 grams) sugar
½ cup plus 2 tablespoons heavy cream, at room temperature
1 teaspoon (3 grams) flaky sea salt, such as Maldon
1. Place the sugar in a deep, heavy saucepan set over medium heat. Stir continuously and break up any lumps of sugar—this will help the sugar caramelize evenly. Bring to a simmer over medium heat, stirring with a spatula to dissolve the sugar, then simmer, without stirring, until the caramel turns the color of an Irish setter, about 4 minutes. If, while the caramel cooks, any sugar crystallizes on the sides of the pan, brush the sides down with a clean, wet pastry brush (see Ben’s Note).
2. Reduce the heat to low, and slowly add ½ cup of the heavy cream (the caramel will rise and bubble and might spit, so be careful). Stir until the heavy cream is well incorporated. Remove from the heat and stir in the salt. Should the caramel seize and harden, return the mixture to the heat and stir until it softens. Remove from the heat and use immediately, or cover and refrigerate until needed. The sauce will keep, covered and refrigerated, for up to 2 weeks.
ben’s note Caramel, while simple, can be a finicky creature. In our kitchens, we keep a pastry brush just for caramel-making. This means the only ingredients the brush comes in contact with are sugar and water. Some people prefer silicone brushes for this purpose (they wash off all traces of grease really well and you can use one brush for various needs, including basting), but we much prefer the traditional bristle pastry brush for better control.