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Homemade Caramel Sauce (Wet Caramel)
A rich, buttery caramel sauce made using the classic wet caramel method demonstrated by Claire Saffitz and Dessert Person. Perfect for drizzling over ice cream, pies, pancakes, or incorporating into desserts.
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Critical Success Points
- • Do not stir the sugar mixture after it reaches a boil; stirring can cause crystallization.
- • Remove the pan from heat the moment the caramel reaches deep amber to prevent burning.
- • Add butter off the heat and whisk quickly to avoid splattering.
- • Add cold cream slowly while whisking to prevent the sauce from separating.
Safety Warnings
- • Hot sugar can cause severe burns; handle the pan with oven mitts.
- • Butter will sputter when added; add slowly and keep face away from the pan.
- • Do not leave caramel unattended; it can go from amber to burnt in seconds.
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