Making caramel is actually quite simple. To make this sweet elixir at home, you can use one of two methods: dry or wet. The dry method includes placing the sugar directly in the pan and heating it until the sugar turns into a liquid and darkens. This method requires constant stirring, or the sugar can go from just melted to burned in an instant. The wet method is safer for those new to caramel-making. Sugar is combined with a liquid (usually water) and heated until the sugar dissolves. The risk of this method is recrystallization, which occurs when undissolved crystals of sugar are reintroduced to the sugar syrup (usually in the form of stray sugar crystals that have adhered to the side of the pan or a stirring utensil). To avoid this, it is important not to stir the mixture once it is fully dissolved but rather to swirl it in the pan and brush down the sides of the pan with a wet pastry brush. The caramel sauce may be kept, refrigerated in an airtight container, up to 1 week. Let the sauce return to room temperature before using; it may be gently warmed over very low heat in a small saucepan.

　　

Ingredients

Caramel Sauce—Dry Method

1 1/2 cups sugar

　　1 vanilla bean, split lengthwise and scraped

　　(makes 1 1/4 cups)

　　

Caramel Sauce—Wet Method

3/4 cup boiling water

　　1 cup sugar

　　Dash of pure vanilla extract

　　1 teaspoon cognac

　　(makes 1 cup)

　　

Caramel Sauce—Dry Method

Step 1

In a large heavy skillet, spread the sugar in an even layer over medium-high heat. Add the vanilla bean and seed scrapings. Without stirring, let cook until the outer edges of the sugar melt and begin to turn golden, about 5 minutes.

　　

Step 2

With a wooden spoon, slowly stir together the melted and unmelted sugar until all the sugar is melted, clear, and golden. At arm’s length, carefully pour in 1 cup water while stirring rapidly. Continue stirring until the mixture has melted completely. Transfer to a bowl to cool, about 1 hour. Discard the vanilla pod. The sauce may be made 1 day ahead and kept at room temperature in an airtight container.

　　

Caramel Sauce—Wet Method

Step 3

Combine 1/4 cup boiling water and sugar in a medium saucepan. Cook over high heat until the sugar dissolves. Once dissolved, do not stir; let cook until caramel forms, brushing down the sides of the pan with a damp pastry brush as needed to keep crystals from forming, about 5 minutes. Remove from heat, and slowly whisk in the remaining 1/2 cup boiling water at arm’s length, being careful not to splatter the hot caramel. Remove from the heat, and stir in the vanilla and cognac. The sauce may be used warm or at room temperature.

　　

The Color of Caramel

Step 4

Caramel is sugar that has been taken just to the edge of burning. Caramel’s color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed by amber and then dark. For most culinary purposes, amber is the color of choice for its deep golden hue and nutty, sweet flavor.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.