For this method, you'll need only a handful of materials and ingredients to help you get started. Be sure to gather everything you need beforehand, and try not to cut corners. In any recipe, when a specific type of bowl or another tool is mentioned. It's a good idea to get the right kind so as to avoid any problems during the process.
HEAVY-BOTTOMED SAUCEPAN-Be sure to choose one that's medium to large size. You want the bottom of the pan to be coated thinly, so the caramel doesn't set up too thickly. However, be sure the pan isn't so large that the recipe won't completely cover the bottom at all.
RUBBER SPATULA-You need to use a heat-resistant utensil for pushing the caramelized sugar around in the saucepan. Never use a metal spatula for this job. You can try a wooden spoon or a silicone whisk instead if you don't have a rubber spatula on hand.
HEAT-RESISTANT GLASS JAR OR DISH-A mason jar lined with plastic wrap is a good solution if you'll be storing your caramel for a while. However, if you need it pretty quickly for a recipe, use a square glass baking dish lined with plastic wrap instead.
INGREDIENTS:
1 cup white sugar
1/2 cup heavy whipping cream, slightly warmed
1/3 cup unsalted butter
1 tsp sea salt (optional)
1/2 tsp pure vanilla extract (optional)
Assembly:
Measure out your ingredients ahead of time. Caramel requires quick action at some stages, so you don't need to stop and try to measure out anything when the time comes.
Put the sugar in your heavy saucepan and heat it over medium heat on the stovetop.
You'll start to notice the sugar browning on the edges of the pan. Use your rubber spatula or another heat-resistant utensil to push this toward the center of the saucepan as it begins to brown.
Every now and then, stir the sugar to keep it from burning. However, don't stir it constantly, or it will clump too much and be harder (though not impossible) to work with in the long run.
When the sugar as melted, keep cooking and occasionally swirling the pan until the caramel turns dark amber.
Stand back away from the pan and add the butter carefully. The caramel will bubble and may splash, so be very careful.
Whisk quickly until butter is completely melted and thoroughly mixed into your caramel.
Remove mixture from heat and add cream carefully, a little bit at a time. Whisk well to combine thoroughly once again.
Add sea salt and whisk again.
Pour into glass baking dish or mason jar lined with plastic wrap and let stand until it reaches room temperature.
Store in the refrigerator for 2 weeks or in the freezer for 2 months.
When you follow the directions listed above, you'll be able to make delicious homemade caramel with ease. You'll notice improvements in your candy making process right away.
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