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Caramel Crackle

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Makes about 1 1/2 cups 1x

Time 20 minutes

Units Scale

Ingredients

  • 2 cups sugar
  • Pinch salt

Instructions

  1. If you plan on making candy-like crumbles or garnishes, line a large rimmed baking sheet (or 2) with wax paper. Combine the sugar and salt with 1 cup water in a large saucepan or deep skillet over medium-low heat. Cook until the sugar dissolves, without stirring but swirling the pan gently, 3 to 5 minutes.
  2. The mixture will bubble and gradually darken; cook until it’s caramel colored and the temperature measures 245°F on a candy or deep- frying thermometer, about 15 minutes; a small spoonful of it will form a firm ball when dropped into a glass of cold water, but the thermometer is an easier and surer test.
  3. While the caramel is still hot, you can carefully pour or drizzle over whatever you like for a crunchy candy coating. Or drizzle onto wax paper to make decorative garnishes. Or spread it over the paper in a thin layer, and when it cools, pound it with a rolling pin to make a candy crumble for dusting.

– Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition

Recipe variations

Clear Caramel Sauce
Cook in a deep pot: After Step 2, remove from heat and carefully add 1/4 cup water to the hot caramel (it will bubble up). Stir until it’s incorporated. Add more water if needed to reach the desired consistency.

Creamy Caramel Sauce
Substitute cream for the water in the previous variation and add 4 tablespoons (1/2 stick) butter and 1 teaspoon vanilla extract if you like at the same time; add more cream if it’s too thick.

Caramel Coffee Sauce
Substitute freshly brewed coffee or half coffee and half cream for the water or cream in the above variations.

Boozy Caramel Sauce
Use the Creamy Caramel Sauce variation and add 2 to 3 tablespoons liqueur.

Caramel-Cream Cheese Frosting
Make the Clear Caramel Sauce variation and let it cool completely. Whip 1 pound softened cream cheese until fluffy. Drizzle in the caramel, whipping until it’s thoroughly mixed; thin with a little milk or cream as needed.