Alternatively, remove the caramel from the heat when it’s a shade or two lighter than what you want - it will continue to cook. Once the caramel has reached your desired done stage, it’s important to stop the cooking by placing the pan in an ice water bath - otherwise, the sugar may keep cooking, becoming too dark and potentially burning. This addition makes the caramel richer, thicker, and lighter in color, lending more viscosity and rounder flavor. Some form of dairy - typically butter and/or heavy cream - is usually added to the mixture at either the beginning or the end of cooking. Keep an eye as the sugar cooks, as it can gain color quickly! (If possible, choose a light-colored pot, so you can more clearly see the color of your caramel as it cooks.) You want to hit the sweet spot here: If the caramel is too light, it won’t have much flavor, but if it gets too dark, it will taste burnt and bitter. The liquefied sugar is then cooked, without stirring, until it darkens in color, taking on additional flavor notes the longer it remains on the heat. How to make caramelĬaramel is made by heating sugar (either with a liquid or by itself, more on that below!) in a heavy-bottomed saucepan until it melts and becomes clear. Salted Rosemary Caramel Sauce is made by combining all ingredients - sugar, boiled cider, cream, butter, salt, and rosemary - in a saucepan over medium heat. Photography and food styling by Liz Neily
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