This traditional buttery caramel recipe is a classic treat that brings warmth and sweetness to any occasion. With its rich, deep flavors and velvety texture, it’s a must-have for dessert lovers and a perfect way to elevate your culinary skills.
The star of the show is granulated sugar, which caramelizes to create that signature deep amber color and complex flavor. The water helps dissolve the sugar initially, allowing it to melt evenly. Once the sugar is caramelized, heavy cream adds richness and smoothness, transforming the mixture into a luscious sauce. Unsalted butter enriches the caramel, giving it a silky finish. Vanilla extract adds a subtle floral note, enhancing the overall flavor. A pinch of salt balances the sweetness and brings out the caramel's complexity.
Drizzle this caramel over vanilla ice cream for a classic treat, or use it to elevate apple pie with a luxurious touch. It's also fantastic as a dip for apple slices or as a filling for chocolates.
Start by combining the sugar and water in a medium saucepan. Stir gently just to dissolve the sugar, then set the pan over medium heat. It's crucial not to stir once it starts heating; instead, swirl the pan occasionally. Watch closely as the mixture boils and transitions to a deep amber hue — this is your cue that it's perfectly caramelized.
Once you reach that rich color, remove the saucepan from the heat. Carefully pour in the heavy cream. Be warned: the mixture will bubble up fiercely, but fear not, it’s all part of the magic. Stir in the butter, vanilla extract, and a pinch of salt until everything melds into a smooth, glossy sauce.
Let the caramel cool slightly. It will thicken as it cools, so if you’re using it as a sauce, it’s best to use it warm. Store any leftovers in a glass jar in the fridge, and simply reheat gently before serving again.
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