Perfect Caramel

Perfect Caramel

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  • Prep Time


  • Total Time


  • Servings



  • Mix 2 cups sugar

  • ¼

    cup light corn syrup

  • ½

    cup water in a small saucepan


Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough coat a spoon. Make sure the sugar is completely dissolved in the water before the mixture boils; stray granules will turn your caramel gritty. The mixture will thicken and change color as it cooks. Remove the caramel from the heat when it is just light amber; it will darken as it cools. Heavy cream makes the caramel soft and sticky, rather than brittle. Be careful: The cream will bubble and splatter when you add it to the hot caramel


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