Caramel sauce is awesome on cheesecake. This entry is specifically written for the previous blog entry.
Note: Making caramel sauce at home uses few ingredients but you are in immediate danger of serious or life threatening injuries if you do not exercise caution when making this recipe. Pay attention!
Some warnings and best practices: Do not use a heavy iron pot for this task. You want a pot that absorbs and dissipates heat fast. Do not use an iron or heavy enamel or ceramic pot that holds onto energy and releases it slowly. The process of making caramel can get out of control really fast. You want a cooking pot or saucepan that releases its heat quickly.
Wear safety glasses and if you are using a candy thermometer, wear heat proof gloves or mitts. Candy burns are extremely dangerous and can result in permanent scarring.
- 1 c. granulated sugar
- 1/4 tsp. kosher salt
- 1/4 c. water
- 1/4 c. heavy cream
- 4 tbsp. butter, cubed
In a small, thin, conductive saucepan over medium heat, add sugar and salt and cover with water.
Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes.
Increase heat to medium-high and cook until you achieve a deeply buterscotch-copper colour in the mix, without stirring, 4 to 5 minutes more.
Using a candy thermometer (and I hope you do) you want it to reach 350° F.
Once caramel is a deep copper color, turn off heat, remove from heat source (Oven mitts on!) and immediately stir in cream and butter. Mixture will bubble up so be very, VERY, careful!
Let cool slightly in pan, then transfer to a container to cool completely. You can keep the caramel sauce in the fridge for around one week – as if it won’t be used up within a day!