Equipment Needed
- A heavy-bottomed, light-colored saucepan (2-3 quart capacity)
- A wooden spoon or heatproof silicone spatula
- Measuring cups and spoons
- A whisk
- Heatproof container or glass jar for storage
Step-by-Step Instructions
The journey begins with the sugar. I pour it into my dry, heavy-bottomed saucepan over medium heat. At first, nothing happens, and I resist the urge to stir. I gently swirl the pan occasionally to ensure even heating. The sugar will start to clump and look like it’s ruining—this is normal! It’s melting from the inside out. After a few minutes, it transforms into clear liquid around the edges, and then the magic happens: it turns a light gold, then a deep, beautiful amber. I watch it like a hawk because from golden to burnt is about 30 seconds. The smell shifts from sweet to a rich, nutty aroma. This is the color you want.
Now, for the first dramatic step: adding the butter. I take the pan off the heat and immediately add all the butter at once. It will bubble and sputter furiously—this is why a tall-sided pan is your friend. I stir constantly with my wooden spoon until the butter is fully melted and incorporated. It might look separated or greasy for a moment, but just keep stirring; it will come together into a smooth, glossy mixture. This stage always feels alchemical to me, watching the hard caramel melt into the butter.
Next comes the crucial cream. I make sure my cream is sitting on the counter well ahead of time. With the pan back off the heat, I slowly drizzle in the room-temperature cream while whisking constantly. It will bubble up vigorously again. I whisk until the sauce is completely smooth, homogeneous, and gorgeous. If I see any little bits of hardened caramel, I just return the pan to low heat for a minute, whisking gently until they melt. The sauce will be thin and perfect for pouring.(See the next page below to continue…)