I’d like to think I know a thing or two about cooking, and especially baking, yet caramel eludes me. I go in each bout with a puffed-up chest, certain that this time will work. And why do I feel this way?
The first caramel I ever made worked like a charm.
Several wasted bowls of burnt sugar later, it dawned upon me that perhaps it wasn’t me that was good at caramel; this recipe made me good. My theory is that I’m not good at discerning the exact moment at which the sugar turns a “uniform amber brown” or whatever, and this recipe gives actual minutes. Minutes! No need for an candy thermometer, no need for otherworldly shades of brown detection skills.
Interestingly, this recipe is also conveniently the. best. ever.
Ever. Ever ever.
I watched my mom eat a bowl of it with a spoon. I’m not kidding.
I first made it to top everyone’s favorite apple-cherry galette for Thanksgiving. Naturally, I made sure to bring home a bowl of the liquid gold for dipping apples, drizzling over ice cream, and general drinking.
If only dipping apples in it made it healthy.
Caramel Sauce: Easy, Perfect
- 1 1/2 cups sugar
- 1/2 cup water
- 3 tablespoons unsalted butter
- 1 cup whipping cream
Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
Increase heat; boil without stirring until syrup turns golden (I advise to not wait until it turns amber, as that usually means it's burnt!), occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes.
Remove from heat. Whisk in butter. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Cool to lukewarm before serving.
Can be made a few days ahead. Cover; chill. Rewarm over low heat, stirring occasionally.