The Science of Sugar

• Sugar is made up of miniscule crystals of sucrose. At room temperature, these sucrose molecules are static and distinct. Under heat, the sugar begins to brown during the initial stage of caramelization. This adds a slightly burnt, complex flavor to the sugar. Then, the heat causes the sugar molecules to break down, eventually turning to liquid.

Making Caramel: The Dry Method

• To make salted caramel using the dry method, begin by pouring sugar into a heavy-bottomed saucepan; adjust to medium heat. The sugar at the edges of the pot will start to brown, emitting a nutty scent, and then will begin to liquefy. Using a wooden spoon or rubber spatula, move the browned sugar toward the middle, being careful not to over-stir to prevent your sugar from clumping up too much. Once all of the sugar is moist, turn the heat down to low and cook until it’s fully liquefied and a deep brown color, or once it reaches 350 degrees Fahrenheit on a candy thermometer. Watch carefully to avoid burning.

Finishing Touches

• To get the rich, creamy texture of a caramel sauce, a few more ingredients need to be added. Remove from heat and whisk in heavy cream and butter. The sauce will bubble up. Let cool in pan and stir in a pinch of high-quality sea salt. You can also add vanilla extract, if desired.

Salted Caramel Sauce: Eat It Up

• Now that you have a jar -- or two -- of homemade caramel sauce, you can eat it plain with a spoon or incorporate it into any number of recipes. Swirl it into a cake batter or brownies, top a cheesecake with it, or stir into an apple filling for pie. You can also beat caramel into a buttercream frosting to create a delicious caramel topping for a cake or cupcake. Or, keep things simple and drizzle it over a bowl of ice cream.