Got a spare 5 minutes up your sleeve? That’s all you’ll need to make a perfect caramel sauce.
I could watch this gooey, golden sauce being poured over chocolate cakes, fruits and tarts all day long, it’s a mesmerising sight to see. And it’s super simple. The most important thing to remember is to keep your eyes on the saucepan to avoid burning the sugar – burnt caramel tastes bitter and sticks to the bottom of your saucepan, which is no fun for anyone. Here’s how to make it:
In a medium heavy saucepan, stir 1 cup caster sugar (superfine sugar) and 2 tablespoons water over medium heat for about 5 minutes, or until the sugar dissolves. Boil without stirring for about 5 minutes, or until it turns a deep golden brown colour and registers 200°C (390 °F) on a candy thermometer. Add 3 tablespoons thickened cream (heavy whipping cream) room temperature, and cook for about 30 seconds, or until the cream is slightly reduced.
Remove the saucepan from the heat and whisk in 110g (4 oz) unsalted butter.
Strain through a fine sieve. Cool slightly and mix in 1 teaspoon salt.
Serve as a dipping sauce alongside a Banana Soufflé, make Caramel Popcorn or Chocolate Salted Caramel Cashews, dunk churros or Ricotta Fritters in the sauce or pour over ice cream. There’s so many ways to use it, we’re lucky caramel is ‘in season’ all year round.