Updated: Mar 14
Ever since I started the journey of cooking and baking, I had failed countless times in making caramel sauce. Either I burnt the caramel or the sauce turns out to be too thick and didn't have the correct consistency. Of cos, it would be so easy to just go out and buy a store-bought one. But it's not what cooking and baking are all about; cooking and baking are about trying and failing until you never fail to try until you get it right at the end.
Here, I will show you every tricks and tip I know to help you get it right every time. 1st is the utensils. You will need a medium heavy sauce pot. Yes, a heavy one. That will maintain the constant regularity of heat as compared to a regular sauce pot. Secondly, is the amount of sugar vs water. Pls, invest in a weighing scale. Having all the ingredients weigh out will ensure the exact correct amount rather than using cups and TBSP, as different scoops equal to different amounts. I also added cream of tartar. I find that it sorta stabilize the sugar as it hit the caramel stage.
I had to tone down the brightness so the different shades of color can be seen easily. I do not own a candy thermometer, so I can only base on my senses. As soon as the color hits the last stage, which is amber, you need to really pay attention to the caramel, cos it can go from amber to burn very fast. Lastly, mise en place is very important. As stated above, it can go from amber to burn super fast, be sure to have every ingredient in place before you start making caramel. Without further ado, let's get started.
Granulated Sugar, 60g
Cream of Tartar, Pinch
Unsalted Butter, 10g
Whipping Cream, 80g
Sea Salt, Pinch
Pure Vanilla Paste, 1/2 TSP
Heavy Sauce Pot
High Heat Resistance Pastry Brush + 1 Cup of Water
In a heavy sauce pot, add sugar, water and cream of tartar.
Place the pot over medium-high heat.
Swirl the pot to dissolve the sugar.
*Do not stir with a spatula, it will cause the sugar to crystallize.*
Dip a pastry brush in water and brush the side of the pot to prevent the sugar from crystallizing.
If you have a candy thermometer, bring the temperature up to 120 degrees celsius or 250 fahrenheit.
If you do not have a candy thermometer, keep an eye on the sugar syrup.
As soon as the sugar starts to turn amber, immediately remove from heat.
Immediately add in butter and cream.
*Do not be tempted to stir the mixture.*
Return the pot back to the stove.
Swirl the pot to combine well.
As soon as it is at the saucy consistency, immediately remove from heat.
Stir in salt and vanilla with a spatula.
To clean the pot, add water into the pot and bring it up to a boil.
Brush the caramel residue with the pastry brush.
It will come off easily.
I usually keep my caramel in a mason jar at room temperature.
You can keep it in the fridge.
If it hardens over time, heat on a double boiler to bring it back to a saucy consistency.