Equipment Needed

• heavy-bottomed saucepan
• wooden spoon
• candy thermometer
• heat-proof bowl

Ingredients

• sugar
• water
• butter
• cream (optional)

Step-by-Step Instructions

1. Place sugar and water in a heavy saucepan (4:1 ratio sugar to water)
2. Heat over medium heat, stirring occasionally until sugar dissolves
3. Once sugar is fully dissolved, STOP stirring
4. Let mixture cook undisturbed at medium heat
5. Sugar will darken in color - watch carefully
6. When it reaches light amber (320°F/160°C), it's ready
7. Remove from heat immediately
8. For caramel sauce, add cream carefully (it will bubble)
9. Stir in butter for richness
10. Pour onto parchment paper to cool, or into a heat-proof container

Professional Tips

• Don't stir once the sugar dissolves - this causes crystallization
• Have all ingredients ready before starting
• Light amber = more vanilla/butterscotch flavor
• Dark amber = bitter, burnt flavor
• Cold cream (straight from fridge) prevents overflow when added

What to Make

• caramel sauce
• salted caramel
• candy
• caramel apples
• dessert drizzle