How To Make Caramel

From McGough's Recipes
Yields Prep Total
1 Cup 5 Min 15 Min


  • 1 c. granulated sugar
  • 1/4 tsp. kosher salt
  • 1/4 c. water
  • 1/3 c. heavy cream
  • 4 tbsp. butter, cubed


  1. In a medium saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until deeply golden, without stirring, 4 to 5 minutes more. (If you're using a candy thermometer, you want it to reach 350°).
  2. Once caramel is a deep copper color, turn off heat and immediately stir in cream and butter. Mixture will bubble up so be careful!
  3. Let cool slightly in pan, then transfer to a container to cool completely. Store covered in the refrigerator for up to 1 month.

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