EASY CARAMEL SAUCE

I was searching for an easy, foolproof caramel sauce recipe when Broma Bakery appeared on my Instagram feed—kismet!

This is a dry method, so it caramelizes much quicker because no water needs to evaporate. It also reduces the chance that any sugar crystallizes on the side of the pot. If you are looking for a simpler caramel sauce, maybe on the nuttier side, try this Shortcut Salted Caramel.

INGREDIENTS

1 cup Granulated Sugar

6 tbs. Unsalted Butter, cut into slices and room temperature

½ cup Heavy Cream, room temperature

pinch of Salt

INSTRUCTIONS

1. In a heavy bottomed sauce pan, heat the sugar on medium low heat until completely melted. Stirring the pot every 20 seconds or so, but not constantly.

2. The sugar will begin clumping before melting so keep an eye on it to prevent burning. It should turn a nice deep caramel color. This can take around 15 minutes, so be patient!

3. Once its melted, immediately remove from heat. Then, carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)

4. Slowly pour in the heavy cream, whisking continuously until all of the cream has been incorporated. If your caramel hardens, slowly bring the mixture back up in temperature on the stove over low heat. Whisk until incorporated.

5. Whisk in the pinch of salt.

6. Set aside to cool in the pot for 10 minutes.

7. Then pour into a lidded glass jar and allow to cool completely. (The caramel will be liquid at first, but will thicken up and solidify into a chewy texture as it cools.) Once it's completely cooled, it needs to be stored in the fridge because of the dairy. Reheat to use again.

This will keep, tightly sealed, in the fridge for 1 months or 3 months in the freezer. Caramel solidifies in the refrigerator so it needs to be reheated – usually just 10 to 15 seconds in the microwave.

To make a thicker caramel only use ⅓ cup of heavy cream.

If you want to, add ¼ cup of water at the beginning of this process to use the wet method.

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In a heavy bottomed sauce pan, heat the sugar on medium low heat until completely melted. Stirring the pot every 20 seconds or so, but not constantly.

The sugar will begin clumping before melting so keep an eye on it to prevent burning. It should turn a nice deep caramel color. This can take around 15 minutes, so be patient!

Once its melted, immediately remove from heat.

Then, carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)

Slowly pour in the heavy cream, whisking continuously until all of the cream has been incorporated. If your caramel hardens, slowly bring the mixture back up in temperature on the stove over low heat. Whisk until incorporated.

Whisk in the pinch of salt.

Set aside to cool in the pot for 10 minutes.

Then pour into a lidded glass jar and allow to cool completely. (The caramel will be liquid at first, but will thicken up and solidify into a chewy texture as it cools.) Once it's completely cooled, it needs to be stored in the fridge because of the dairy. Reheat to use again.

This will keep, tightly sealed, in the fridge for 1 months or 3 months in the freezer. Caramel solidifies in the refrigerator so it needs to be reheated – usually just 10 to 15 seconds in the microwave.

To make a thicker caramel only use ⅓ cup of heavy cream.

If you want to, add ¼ cup of water at the beginning of this process to use the wet method.

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!