Meet one of my nemesis.
Until 3 days ago, I was absolutely terrified of making caramel.
I’ve been trying to face some of my fears lately: baking the cheesecake, roasting a whole chicken, now making caramel and before you know it I will be making a pie crust!
Though that last fear, I’m not ready to face yet.
Anyhow, I got the guts to attempt caramel.
I have tried in the past and have failed miserably more than once, but this time it was war.
It was time for battle and I had all my soldiers prepared and armed.
I was not losing this time.
And I didn’t.
For 10 mins, I was over the stove staring at the saucepan of boiling water and sugar.
I was not letting it burn!
And although my phone was ringing, I was receiving a bunch of txts and emails and my favorite episode of Grey’s Anatomy was on, I didn’t care, I did not take my eyes of that caramel even for a second.
Once the sugar reached that much hoped for deep amber color, it got me pumped.
And then I added the cream and the sugar started to crystallize around my whisk.
I was deeply wounded and about to lose this war yet again, but I didn’t give up.
Not this time.
I whisked and whisked and whisked until slowly but surely the mixture turned into exactly what I wanted.
Then I dropped my last weapon, some butter…
and I knew I had succeeded.
It was perfection! Deep, rich, luscious perfect caramel.
Everything a caramel should be.
Except now that I have mastered it, I could make it everyday.
And well I sort of have.
By the way, I would definitely not recommend taking pictures while making caramel…
Especially if you are not great in multi-tasking to begin with…
Here’s how I do it!
Perfect Salted Caramel Sauce
- 1 cup sugar
- 1/4 cup water
- 2 tbsp corn syrup
- 3/4 cup heavy cream
- 4 tbsp butter
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
In a saucepan, combine the sugar, water and corn syrup. Cook over medium low heat until the sugar dissolves. Increase the heat to medium and cook for about 8-10mins or until the sugar reaches deep amber color. Turn the heat off and whisk in the heavy cream, the key is keep whisking!!! If any sugar does crystallize, keep whisking! Once the heavy cream is incorporated, add the butter. Let it melt, then add the vanilla and sea salt. The caramel will get thicker as it cools! Store in an airtight container in the fridge for up to 2 weeks.