How do you cook caramel?

How to Cook Caramel:

Ingredients:

* 1 cup granulated sugar

* 1/4 cup water

* 1/4 cup heavy cream (optional for a smoother caramel)

* 1/4 teaspoon salt (optional, but recommended)

Equipment:

* Medium saucepan with heavy bottom

* Candy thermometer (highly recommended)

* Whisk

Instructions:

1. Prepare: Line a baking sheet with parchment paper or foil. This will catch any drips and make cleanup easier.

2. Combine sugar and water: In the saucepan, combine sugar and water. Do not stir!

3. Heat over medium heat: Cook the sugar mixture undisturbed, swirling the pan occasionally to ensure even heating.

4. Watch for color changes: As the mixture heats, it will start to dissolve and turn a golden amber color. This process can be tricky, so watch closely!

5. Don't stir: Resist the urge to stir the mixture as this can cause crystallization. Swirling the pan is enough to prevent sticking.

6. Add cream (optional): Once the sugar reaches a rich amber color, carefully remove the pan from the heat. Add heavy cream (if using) slowly and whisk until the mixture is smooth. Be careful, the mixture will bubble up vigorously!

7. Add salt (optional): Add salt to the caramel if desired. This enhances the flavor and balances the sweetness.

8. Pour onto parchment paper: Pour the caramel onto the prepared baking sheet. Let it cool slightly before using or storing.

Tips:

* Candy Thermometer: Using a candy thermometer is strongly recommended to get the correct temperature for your desired caramel consistency. For soft caramel, aim for 240°F. For a harder caramel, aim for 250°F.

* Watch for crystals: If you see any crystals forming on the sides of the pan, brush them down with a wet pastry brush to prevent them from affecting the caramel.

* Be careful with heat: Caramel can burn quickly, so keep a close eye on it and adjust the heat as needed.

* Storing caramel: Caramel can be stored in an airtight container at room temperature for up to a week.

Using your caramel:

* Spread it on a baking sheet to cool and use for caramel candies or sauce.

* Drizzle it over ice cream, fruit, or cakes.

* Use it as a filling for chocolates or other desserts.

Enjoy your delicious homemade caramel!