Caramel

Caramel:  This classic, sweet-as-can-be confection couldn’t be easier to make—

all it takes is sugar, a saucepan and spatula. Cook up some today with our 3-step 

technique and photos, then make caramel candies, popcorn, and more.

How to Make Caramel
Safety first: Caramel is very hot and bubbles up, so use a 2-3 quart pot, wear long 

 and stir with a heatproof spatula. Have a candy thermometer on hand, too, which lessens 

the likelihood of burning. Once you’re geared up:

Stir. Combine 1 cup sugar and 1/4 cup water in a large pot* over low heat and stir constantly 

until dissolved. Test for smoothness by rubbing a drop between your fingers (it’s still fairly cool at 

this point). If it’s grainy, continue stirring.

*Tip: Heavy-duty cookware ensures even cooking; we recommend a coated cast-iron pot. Just keep 

in mind that the lighter the surface, the easier it is to see changes in color.

Boil. Once the syrup is smooth, increase heat to medium-high and bring to a boil. Cook until it 

begins to brown, about 5-15 minutes. When it starts to change color, watch closely and cook until 

golden amber in color (340 degrees F). Remove from heat.

Tip: If sugar crystals are stuck to the sides, brush them into the syrup with a wet pastry brush. 

And for even color, occasionally swirl—but don’t stir—the pot.

Use. Let the caramel cool slightly, then use as desired. For example, pour over crème Brule custards instead of torching them, or read on for 3 variations.

Tip: To make caramel sauce to top sundaes, flavor caramel apple roll-ups, sweeten mulled cider and 

more, add 6 tablespoons unsalted butter to the caramel right as it reaches an amber color, stirring

 until melted. Remove from heat and slowly whisk in 1/2 cup heavy cream. Let cool, transfer to an airtight container and refrigerate for up to 2 weeks.

3 Yummy Uses for Caramel 

Caramel’s the perfect foundation for:

Fleur de Sel Caramels 

Sweet and salty, these candies are one of life’s little pleasures. Adapt the basic caramel recipe 

above to make chewy, pull-apart caramels or firm, old-fashioned ones that melt in your mouth:

Chewy Fleur de Sel Caramels

Line an 8x8” baking dish with parchment paper and spray with cooking spray.

In a small saucepan over medium heat, combine 1-cup heavy cream and 1/2 teaspoon sea salt. 

Bring to a slight simmer, then remove from heat and cover to keep warm.

Follow Step 1 above, adding 1-cup light corn syrup. Boil to 250 degrees, remove from heat and 

stir in the cream and sea salt mixture, plus 4 tablespoons unsalted butter, cut into pieces.

Return to heat and cook to a dark golden brown (244 degrees F).

Pour immediately into prepared dish. After 10 minutes, sprinkle with Fleur de Sel salt to taste. 

Let cool, then lift out the parchment paper and slide the sheet of caramel onto a cutting board.

Spray a chef’s knife with cooking spray, then cut caramel into squares or strips. Wrap in parchment

 paper and enjoy within 1 month.

Old-Fashioned Fleur de Sel Caramels

Line an 8x8” baking dish with parchment paper and spray with cooking spray.

In a small saucepan over medium-high heat, combine 3/4-cup heavy cream, 2 tablespoons

 unsalted butter, 1/4-teaspoon vanilla extract and 1/2-teaspoon sea salt. Bring to a boil, then remove from heat and cover to keep warm.

Follow Step 1 above, adding 1/2-cup light corn syrup. Boil to 310 degrees F, remove from 

heat and stir in the butter and cream mixture. 

Return to heat and cook to a golden amber color (260 degrees F). Remove from heat and stir 

in 2 more tablespoons unsalted butter until melted.

Pour immediately into prepared dish. Salt and cut as you would the Chewy Caramels above.

Caramel Corn
A great party or movie night nibble, and you can control the serving size by portioning 

it into paper cones:

Pop 1 bag (3 1/2 ounces) of unsalted popcorn (yields about 3 1/2 cups). Toss with add-ins like chopped nuts, bacon or pretzels, if desired.

Follow Step 1 above, adding 2 tablespoons unsalted butter and 1/2-tablespoon salt. 

Boil until light golden yellow, about 8-10 minutes. Remove from heat and whisk in

1 teaspoon baking soda—be careful, as it will foam up.

Tip: For added flavor, whisk 1/8 teaspoon of spice, like cinnamon or cayenne, into the 

baking soda.

Immediately pour over popcorn and toss with a greased spatula, then spread onto an oiled 

baking sheet and use the spatula to separate into pieces. Cool to room temperature before 

transferring to an airtight container for up to 2 weeks.