The magic of sugar

I think it's amazing how this ...

... can turn into something like this ...

Caramel! 

(You didn't think it was gravy, did you?)

Ciao ciao, caramel.

Caramel Sauce

Adapted from The Secrets of Baking, Sherry Yard

Combine in a medium saucepan, taking care not to let granules of sugar gather on the sides of the pan:
  ¼ cup water
  1 cup sugar
  2 Tbsp light corn syrup


Cover the saucepan and place it over medium heat. When the mixture starts to boil and become clear, remove the lid and increase the heat to high.  Resist the urge to stir it, in order to reduce the risk of forming nasty, gritty sugar crystals.  Once in a while, it's alright to give the pan a bit of swirl (grasp the handle, and firmly but gently move the pan in a circular motion, always keeping the syrup level in the pan (i.e., don't swirl it all over the sides of your pan).


Let it boil until the bubbles become increasingly larger, and the temperature reaches 350°F. For the longest time it will seem like the syrup is never going to take on any colour, but be patient.  When it starts turning pale gold, keep a very close eye on it, because from that point on it will become increasingly darker in a very short amount of time.  You may want to lower the heat slightly (to medium or medium-high) if you are worried that you might not catch it before it burns.  It is ready when it is a deep golden brown (350°F).


Carefully pour in:
  ½ cup heavy cream


It will bubble up furiously, so be careful. Immediately whisk the caramel, and when it is completely incorporated and the sauce is smooth, whisk in*:
  ¼ cup crème fraîche or sour cream 
    (I know, weird, right? But it really works in this sauce.)
  1 Tbsp sugar
  ½ tsp lemon juice
  pinch salt


This sauce can be served warm or at room temperature. When completely cold, it will have the consistency of peanut butter.


*The addition of crème fraîche or sour cream results in a sauce that is sweet, but somehow nuanced.  If you want a caramel sauce that is unabashedly sweet, I think you can replace this with a couple of tablespoons of cold butter.  I've finished caramel sauces with a dab of cold butter before, and can attest that it works.