Hot Caramel Sauce

Store-bought caramel can’t compete with this. Sugar, butter, half-and-half, and corn syrup cook to the soft ball stage, then a hit of vanilla goes in off the heat. The result is thick, buttery, and pours like warm honey over ice cream or cake.

Cooking to soft ball stage (around 235-240°F / 113-116°C on a candy thermometer) is what gives this sauce its body. Under that temperature and it’s too thin and runny. Over it and you’re heading into chewy candy territory.

The trick of adding the half-and-half in two stages is important. Starting with half keeps the sugar mixture hot enough to reach a full boil quickly. Adding the rest gradually ensures the boil never stops, which prevents the sugar from crystallizing.

Chef Tips

• Use a candy thermometer if you have one. Soft ball stage means a drop of the sauce in cold water forms a soft, pliable ball you can flatten between your fingers.
• Stir occasionally but don’t go crazy with it. Too much agitation encourages sugar crystals to form and makes the sauce grainy.
• The sauce thickens as it cools, so pull it off heat when it looks slightly thinner than your target consistency.
• Store leftovers in a jar in the fridge. Reheat gently in a saucepan or microwave, adding a splash of cream if it’s too thick.

Variations

• Stir in a generous pinch of flaky sea salt for a salted caramel sauce.
• Add a tablespoon of bourbon or dark rum off the heat for a boozy twist.
• Swap half the corn syrup for maple syrup for a caramel with autumnal depth.