True Caramel Three Ways
Equipment
Ingredients
Base Caramel
granulated sugar (dry)
200 g
unsalted butter (room_temperature)
115 g
heavy cream (room_temperature)
120 ml
Instructions
Prepare workspace
Measure all ingredients and have them ready. Butter should be at room temperature.
Make caramel base
Place sugar in a heavy-bottomed pan over medium heat. Stir constantly until sugar melts and turns amber color.
Add butter
Remove pan from heat and carefully add butter. It will bubble vigorously. Stir until butter is completely incorporated.
Add cream
Slowly pour in heavy cream while stirring continuously. Return to low heat and stir until smooth and combined.
Cool and store
Remove from heat and let cool for 10 minutes. Caramel sauce is ready. For candies, continue cooking to higher temperatures.
Original recipe
Storage
Store in airtight container. For hard candy, pour into silicone molds before cooling completely.
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