Salted Caramel Sauce – Caramel Making 101

Comprehensive Caramel Tutorial

My recipe is easy, with through instructions & explanations to help understand and retain the information better. No fancy jargon, just what you need to know to succeed.

I give you tips to avoid any possible problems that could occur.

I also provide some know-how for what to do if problems arise.

This recipe uses a sugar/candy thermometer, but I also want you to learn how to tell when it’s ready, by sight and smell.

Knowing how the caramelization process works, also will help cook to the perfect time.

What Is Caramelization?

Caramelization is the heating of sugar to a very high temperature. Caramelization of regular granulated sugar sets in when it reaches a temperature of 160°C (320°F). At which point there will be a lovely sweet honey like smell. Chemical reactions result in larger molecules forming which in turn have a brown/caramel colour. Reaching this temperature initiates the reaction and very quickly deeper amber like colours of caramelization develop. When colouring, the caramel flavour we know and love is developing too. Whilst removing from the heat and cooling down quickly, stops it further caramelizing, the colour will still deepen and darken just through residual heat. This is why it is key to always remove from the heat just before it looks ready.

What Is The Maillard Reaction?

An alternative process for caramelization is Maillard Reaction. With that, protein is added to the sugar to initiate the reaction, in the form of milk, cream or butter. This browning of the sugar initiates at a lower temperature than that of regular caramelization (like this recipe), and so is often used in recipe books.

Possible Problem No.1
Crystallisation 

This is when the sugar molecules want to go back to their former state of crystal structure and is know as crystallisation.  It will ruin a smooth caramel so should be avoided.  Caramelization as opposed to Maillard's Reaction, is less likely to become crystallized since the sugar is allowed to dissolve first.  That said, it can still happen.  And it is more likely to happen close to the caramelization stage, when moisture has evaporated.   And when crystallisation  begins, it can spread quite rapidly across the pot and ruin the smooth texture of the caramel.     (*Note tips 2 - 4 below all address preventing or treating crystallisation.) 

Possible Problem No.2
Burning & Making A Bitter Tasting Caramel

Caramelizing the sugar too far, to too deep a colour will burn the sugar and produce a bitter taste.  Some people like a slightly bitter taste and so the shade of caramel sauces will differ quite a lot if you were to go search on Google.  But there's a fine line between slightly bitter and burnt.  So better to air on the side of caution.

Tips For Successful Caramel Sauce

1. Use a heavy bottomed pan and I have never had success with a non-stick pan.

2. Use lemon juice (or corn syrup – not available in the UK), to help reduce crystallisation .

3. Do NOT STIR the mixture at all. This agitation can cause crystalization or make it spread. Occasionally you can shake the pan.

4. Have a dish of cold water and a long handled brush ready for if you see any dry patches or crystallisation occurring up the sides of the pan. When you see any, immediately brush away with water. This will stop the crystalised sugar spreading across the mixture by adding moisture.

5. Have all the ingredients & everything ready near you, before you even start – things happen very quickly in this process. Having the water and brush ready to prevent crystallization , and the cold cream and butter ready to add to the caramel, stops it caramelising any further & causing a bitterness.

6. Don’t go anywhere when making caramel – stay right there and monitor the process to familiarise yourself.

7. Often it can be hard to see the true depth of the amber colour of the caramel because of the top layer of bubbles. So when the caramelization begins, it’s good to see how some of the syrup looks on a spoon, and compare as it becomes more caramelised.

8. Remove just before the colour get’s to where you want as it will darken quite quickly even once off the heat. Caramelizing too much burns the caramel and produces a bitter taste.

9. Depending on what consistency you want your caramel, is determined by how much butter and cream are added at the end, as well as how long you chill it. With time off the heat, it will begin to set up a bit from a liquid state. Chilling will produce a thicker sauce with much more body to it.

Summary Of Caramel Process

The full recipe card is below of the process, but in essence, you are dissolving the sugar, letting it boil, then caramelizing and removing from the heat, before adding in the flavouring, cream & butter. It is then left to cool and thicken.

How Much Caramel Sauce Does It Make?

This recipe will make approximately 2.5 cups, 575ml, 19.5 fl oz worth of caramel sauce.

How To store The Caramel Sauce?

The caramel is best stored in an airtight container like a glass jar or bottle and in the fridge.

How Long Does Caramel Sauce Last?

The caramel sauce can safely last about 3 weeks in the fridge if stored correctly.

How Safe Is The Caramel Sauce on Baked Goods?

Home-made caramel sauce is safe at room temperature on cakes etc for up to three days. Provided the environment isn’t too warm.

Can Caramel Sauce Be Frozen?

Yes, home-made salted caramel sauce can be safely frozen, in an airtight container, for up to 3 months.

My Caramel Sauce Is Too Thick For Pouring

After chilling, for at least a day, the caramel sauce will thicken, solidify and you will not be able to pour it out. Therefore storing in a wide-necked jar is ideal. You can spoon out the amount of caramel you want and heat on the stove or in the microwave.

Can I Double The Recipe?

I would not recommend doubling the recipe as problems can occur with the caramelization. It is already a large amount. You can reduce by half or make 75% worth by adjusting the ingredient quantities appropriately.

Now on to the recipe……

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Here’s links to some of the recipes featured on the page – Apple Cinnamon Bundt Cake (Diana’s pics), and Apple Blueberry Salted Caramel Filo Nests.

Or click to watch the Wholemeal Bananabread Muffins video.

Love caramel? Why not try Buttered Brazel Nuts, with a butterscotch coating?