Servings: 0.75 cup
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Equipment
- Food thermometer
Ingredients
- 4 oz white sugar ~112g
- 1/2 cup heavy cream ~120g
- 3 tbsp butter ~ 42g
- 1 pinch salt to taste
Instructions
- Prep ingredients. Measure everything before starting. Ensure the butter is at room temperature.
- Warm cream. Heat heavy cream until bubbles form at the edges, then turn off the heat. Keep warm.
- Start melting sugar. Sprinkle a thin layer of sugar in a wide saucepan over medium heat. Do not stir.
- Melt all sugar. Once the first layer melts, lower the heat and gradually add the rest, melting each addition before adding more. Stir minimally. Make sure the mixture turns a deep amber color before you continue.4 oz white sugar
- Incorporate cream. Slowly add hot cream in small amounts, stirring gently. It will bubble vigorously, so be careful.1/2 cup heavy cream
- Cook to temperature. Use a thermometer to reach your desired consistency. For a pourable sauce, heat to 220-225°F (105–107°C). For a thicker, spreadable caramel, go up to 230–235°F (110–113°C). Then remove from heat.
- Add butter. Stir in for a minute or two to cool the mixture then stir in room-temperature butter until smooth.3 tbsp butter
- Season with salt. Mix in salt to taste.1 pinch salt
- Strain for smoothness. Pour through a fine sieve to remove any crystallized bits.
- Cool and store. Let cool to room temperature, then refrigerate for 3 to 4 days. It will thicken as it cools.
Notes
If caramel seizes (hardened clumps form) after adding heavy cream, keep stirring gently over low heat until they melt. If they're stubborn, ignore them and continue adding heavy cream. You'll strain the clumps later.
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