This caramel sauce is smooth and creamy, with a hint of salt to cut the best of the sweetness. Both incredibly adaptable and multipurpose, it is a recipe you should have in your repertoire. While caramel is often considered "tricky" to make, I'd argue otherwise. As long as you devote your full attention to the caramel while it's cooking, it's hard to mess up. In fact, you don't even need a candy thermometer to make a perfect batch. I've added a couple tips below to help you during the process (and a quick fix if the caramel seizes up).
One Year Ago:Meyer Lemon Curd
Basic Caramel Sauce
Yields 1 1/2 cups
1 cup granulated sugar
1 cup heavy cream, warmed
1/2 teaspoon salt
In a large saucepan over medium heat, mix together granulated sugar and 1/4 cup water. Scrape down sides of pan and let sugar boil, without stirring, until sugar reaches a golden amber color (if using a candy thermometer, this happens somewhere between 325F to 350F). If the sugar becomes too dark, it may turn the caramel bitter.
Remove sugar from heat and allow to rest for a full minute before pouring in warmed heavy cream. Whisk vigorously to incorporate cream (caramel will bubble up violently so be very careful!). If the caramel seizes up, place caramel back over medium heat and stir until sugar melts once again and caramel becomes smooth (this could take upwards of 5-7 minutes). Stir in salt.
If the caramel is too thin, simmer the caramel on medium heat for 5-10 minutes to thicken it (the caramel will not continue to darken). Keep in mind that the caramel will thicken significantly once cool. Likewise, if the caramel is too thick, thin by stirring a tablespoon or two of heavy cream.
To store, keep refrigerated in an air-tight container. To warm, place in the microwave for 30 seconds to heat through.
