Burnt caramel is all the rage lately, and for good reason. The slightly bitter notes counter the sugar’s sweetness so that the result is a complex and balanced flavor, not just direct sweetness. It’s important to stop cooking the caramel at just the right moment, which is only a few seconds before it’s scorched. Recipes often advise cooking the caramel until it just begins to smoke, but it isn’t until it begins to foam a bit that its best flavor comes forward. To one-up burnt caramel, you can make salted-butter burnt caramel sauce by using salted butter and stirring in additional salt (preferably flaky sea salt) to taste. It’s delicious!
Recipe information
Yield
makes about 1 1/2 cups (375 ml)
Ingredients
Preparation
Step 1
In a large heavy-bottomed saucepan or a Dutch oven, melt the butter over medium heat. Add the sugar and cook, stirring occasionally, until the sugar begins to caramelize, then turns dark amber in color and begins to foam a bit (it should smell and look like it’s just on the verge of burning). Remove from the heat and immediately add the heavy cream. Stir until the sauce is smooth, then stir in the vanilla and salt. Let cool, then taste, and add more salt, if desired. Serve the sauce warm.
Storage
Step 2
This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm before serving.
tip
Step 3
The caramel will bubble up extra vigorously when the heavy cream is added, so it is important that you use a large saucepan or a Dutch oven for this recipe.
