The Key To The Smoothest Caramel Recipe

How To Make Smoothest Caramel.


  • Granulated Sugar
  • A Heavy Bottomed High Sided Saucepan
  • A Little Bit Of Water
  • Cream Of Tartar
  • The Sugar
  • 1/2 A Cup Of Heavy Cream
  • 4 Tablespoons Of Unsalted Butter
  • Salt
  • A Little Bit Toasty
  • Butter
  • Kosher Salt
  • Vanilla Ice Cream



We rolling oh wait help me my water can’t see my water oh there it is bacon caramel is one of those things that convinces me that cooking is really magic does it take something so simple sugar and makes it something so complex and delicious. I start with regular granulated sugar. It’s just one cup that goes into a heavy bottomed high sided saucepan, this is a wet caramel which means i start with a little bit of water and that helps get all of the crystals dissolve the secret ingredient is cream of tartar. It changes the molecular structure, the sugar and prevents crystallization. Now i’m going to just assemble all of my other ingredients for the sauce 1/2 a cup of heavy cream, 4 tablespoons of unsalted butter and salt. I want to get all of these things ready. Now because once they started to cook the caramel it’s not the kind of thing. You want to walk away from all of this gets moved to the stove


I’ll keep this nearby get that heat going and because i added some cream of tartar. I can actually store this caramel. All the way through making sure that all of the sugar is dissolved in the beginning as the mixture boils. It’s just driving off all of the water. So this stage takes a little while and once it
starts to gain color that’s when it goes fast here. I have a white plate and some spoons.So I can have a little more control over the color close. It’s hypnotizing me the bubbles stare at it long enough taking on a hint of color. I can also smell that it’s getting a little bit toasty and now it’ll go pretty quickly at this stage i’m going to produce my flame a little bit this is why i have everything ready to go and so i can take this just to the edge of burn.


I think. I’m going to go ahead and add the butter. Now i’m going to reduce the heat you want to add the cream slowly then just stir with a spatula. So it’s mighty smooth the last ingredient is a very generous amount of kosher salt. This is a teaspoon and i think we are ready to take it off the heat. So it’s happy time to cool down a really lovely consistency. This is just run-of-the-mill vanilla ice cream, thanks for making camel with me..