My Homemade Caramel Is Better Than Anything From The Store
When the weather starts to turn chilly, the kid in all of us craves caramel. Whether you’re spooning it over apple pie, drizzling it into your morning coffee, or just eating it plain, its nostalgic goodness can’t be beat.
Caramel has a reputation for being tricky to make (crystallization! overcooking!), but it’s definitely not as difficult as you might think. Follow my simple steps, and you’ll be rewarded with caramel that beats anything you could buy in the supermarket.
How to Guarantee Your Sugar Won’t Crystallize
Homemade caramel gets a bad rap because it tends to crystallize. This means that grainy sugar crystals form in the bubbling sugar syrup before it has a chance to caramelize. Crystallization can turn a soon-to-be-luscious-caramel into a gritty, chunky mess, and once it starts, it’s impossible to stop. You basically just have to throw everything out and start again.
Sound difficult and not worth the struggle? Don’t give up hope. There’s a trick to prevent even the possibility of crystallization, and that is to make a dry caramel.
Wet Caramel vs. Dry Caramel
There are two ways to make caramel. The first is the wet caramel method, where granulated sugar is dissolved in a little water and then heated until the moisture evaporates and the sugar caramelizes. The second is the dry caramel method, where granulated sugar is heated on its own until it melts and the sugar caramelizes.
Here’s the key detail: sugar only crystallizes in the presence of water. That means that, if you make a dry caramel, there’s virtually zero chance of crystallization. You’re basically home free!
How to Make a Dry Caramel
A dry caramel is simple: add granulated sugar in an even layer to a large (preferably deep) pan and heat over medium until the sugar dissolves. During this time, you’ll notice different patches of sugar start to melt faster than others, and I recommend stirring or tilting the pan to redistribute those hot spots. This helps the sugar to melt and caramelize more evenly. After the sugar is all melted, it will start to caramelize, and at that point you can take it to that perfect amber color of your choice.
Caramel Tips and Tricks
Once you’ve nailed the dry caramel, you’re on the fast track to making a delicious caramel sauce, brittle, or honeycomb. Here are a few tips to keep in mind along the way.
Prep For Stress-Free Success
Once the sugar starts caramelizing, it cooks quickly, so it’s especially important to have all your other ingredients and equipment prepped and ready to go. If you’re planning to make a nut brittle, make sure the nuts are close by and you have a large baking sheet lined with parchment paper ready to pour the brittle on to. If you’re making a caramel sauce, make sure both cream and butter are measured out and ready to go– and that you have a heatproof container ready to receive the caramel sauce when it’s done. You don’t want that caramel to turn bitter while you rummage through the refrigerator looking for the butter. Which brings me to the next point:
Use Room-Temperature Dairy
If you’re turning the caramel into sauce, you’ll want to make sure your butter or cream is at room temperature, not cold out of the refrigerator. When the dairy hits the boiling hot caramel, it will cause the caramel to bubble up a bit. Cold dairy will intensify this reaction, which won’t harm the caramel sauce, but can be a little unnerving, especially if you’re already nervous about dealing with boiling hot sugar syrup.
Don't Forget to Add Salt
Salted caramel has been an “it girl” for years, and even if you’re not trying to make “salted caramel,” a little salt can really make its flavor pop. I recommend using kosher or fine sea salt and adding ¼ teaspoon per cup of sugar in the sauce.
Once you know how to make this simple pantry staple from scratch, you’ll realize what a back-pocket party trick it is. Homemade caramel sauce can turn a pint of vanilla ice cream into a classy sundae or a bag of pretzels and a few store-bought cookies into an after-dinner treat. And did I mention it makes a great holiday gift?
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