If the sugar is truly burning, remove the pan from the heat for 30 seconds while give the pan a few assertive shakes back and forth.That’s how the flavor develops for the caramel sauce. It’s ok if the caramelized sugar gets a milk chocolate or tawny brown color. Just because the sugar gets brown doesn’t mean it’s burnt.When you finally stir it, you’ll notice that the sugars in contact with the saucepan have already started caramelizing. Let the sugar sit in the pan for several minutes so it begins to melt and caramelize. When you add the sugar to the pan, the key is NOT to TOUCH IT for a few minutes. A heavy pan will hold the heat at a constant temperature without hot spots, so the sugar will dissolve more evenly and is less likely to burn. (I use All-Clad), but Calphalon or other heavy-bottomed saucepans work well too. What type of pan are you using? I recommend a large (2½ -3 quart) heavy-duty saucepan.Know your equipment and anticipate its tendencies. Electric stoves may take a bit longer to melt the sugar for the caramel, and induction cooktops tend to heat more quickly. What type of stovetop do you have (gas, electric, induction)? Does it run hot or behave inconsistently in any way? Mine is a gas cooktop running very hot, so I have to watch it closely.Other liquid sweeteners like honey and agave don’t have the same properties, so they will not inhibit crystallization. Corn syrup prevents that from happening, so it’s an important part of this recipe. That’s because sugar crystals, even after melting, will try to reattach and crystalize. The number one problem people have when making homemade caramel is that it seems gritty or not smooth.If you’re struggling with making caramel sauce, here are a few questions you might ask yourself. Once cooled, you can store the bourbon caramel sauce in the refrigerator. Transfer to a storage container (I like to use a glass jar with a screw-on lid) and let cool to room temperature.Remove the pan from the heat and stir in the sea salt, toasted, chopped pecans and bourbon to the caramel sauce and stir to combine.Stir with a wooden spoon until the caramel sauce is evenly combined and smooth. It will bubble furiously when it comes into contact with the molten sugar. Add the heavy cream to the center of the pan.(It can take 4-6 minutes to get to the dark brown color.) Continue to stir and cook until all of the sugar has dissolved and the color of the caramel is deep, tawny and burnished. Use a wooden spoon or whisk to stir the caramelized sugar on the bottom with the granulated sugar on top.The sugar crystals in contact with the pan will start dissolving and caramelizing. Let the sugar begin to melt without stirring or touching it.Add the sugar into the center of the pan and pour the corn syrup over it.Heat a heavy, medium-sized saucepan over medium-high heat.Making caramel sauce from scratch only takes about 10 minutes, making it an easy dessert topping that stands out from the crowd. You only need a splash of spirits for the recipe. I’ve made this with Jim Beam, Maker’s Mark, Bulleit, etc. Bourbon – Use whatever you like to drink.It’s what you want for the salted caramel sauce. Fine Sea Salt – Sea salt has a clean, fresh flavor that doesn’t taste chemical. ![]() It won’t work because they don’t contain enough fat, which will cause the sauce to break. Don’t substitute half and half or whole milk.
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