This is a recipe I learned while in the process of making Turtle Brownies. As much as we liked the brownies, what we really loved was the their caramel topping, which was part of the recipe. I've since doubled it and it's now my go-to caramel sauce recipe.
Saucepan for Caramel Making
I was always a little intimidated by homemade caramel until I started using what I call my lucky caramel sauce making pan. It's a 1 ½ quart lidded Cuisinart stainless steel saucepan. The bottom and sides of the saucepan get very hot, so for much of the caramel making process you are actually holding the pan above the flame and just swirling and tilting, allowing the heat from the pan itself to caramelized the sugar.
How to Make the Caramel Sauce or Topping
The process goes like this. You put the sugar and water in the saucepan and heat it. When it starts to simmer, cover the pan and cook for two minutes. After two minutes, take off the lid and continue to cook, swirling and tilting and keeping a close eye on the caramelizing sugar until it turns just the right shade of amber. The trick is identifying that shade of amber. If it's too dark you'll get a burnt caramel flavor, while light amber won't give you enough caramel flavor. Getting it exactly right might take a few tries, but even the undercooked version tastes good because you still have flavor from the butter, cream and vanilla.
Caramel Making Tips
- Use a light-colored, heavy-bottomed saucepan (like my lucky saucepan mentioned above) so you can clearly see the color change as the sugar caramelizes and avoid scorching.
- Measure out all ingredients ahead of time. Caramel moves fast once it gets going, and you won’t have time to fumble for butter or cream once it hits the right color. And make sure your butter and cream are not cold.
- Watch the color, not the clock. Go for a deep amber color -- lighter for a milder flavor, darker for more depth and bitterness. It can go from perfect to burnt in seconds, so stay close.
- When you add the butter, keep the heat under control. You may need to remove from heat, just keep whisking or stirring until the butter fully mixes with the sugar, but don't let it burn. Some butters have more water so you may see some separation. Just keep stirring over very low heat until the water evaporates and the mixture looks more stable.
- Careful when adding cream! It will bubble up violently when it hits the hot caramel. Warm the cream slightly beforehand to reduce the reaction.
- Don’t panic if it seizes and forms clumps. Just keep stirring over low heat and it will smooth out.
- Store leftovers in the fridge and rewarm gently before using.
Recipe
Caramel Sauce
Ingredients
- ½ cup granulated sugar (100 grams)
- 2 tablespoons water (28 grams)
- 4 tablespoons unsalted or high quality salted butter, room temp (56 grams)
- 4 tablespoons heavy cream, room temp (56 grams)
- 1 teaspoon vanilla
- Tiny pinch of salt
Instructions
- Put the sugar and water in the heavy, stainless steel pan and set over medium heat. If you are using a high powered stove-top, you'll want to keep the flame a little lower. Stir the sugar and water to combine, then heat until it begins to simmer and sugar starts to dissolve.
- Cover pan and boil syrup for 2 minutes.
- Remove cover. At this point it should be clear, but not browning. Continue boiling for another minute, swirling pan until you begin to see some browning of the sugar. Continue cooking and swirling the pan, tilting it so that the mixture doesn't burn, until the mixture is a pale amber. If you let it get too dark it will have more of a burnt taste to it.
- Remove from heat and whisk in butter until smooth. Whisk in cream (it will bubble up).
- When cream is thoroughly mixed, whisk in vanilla and a pinch of salt.
- Let the caramel cool slightly or just until it is a good consistency for drizzling.
Kim Bee says
These look so good. I love anything turtle related.
Anna says
Hi Linda,
The caramel made just the right amount for the 8 inch pan, so you'd have plenty if you doubled it. I think if you made the caramel recipe as is without doubling, you just wouldn't have enough. Let me know how it goes!
Linda says
Hi Anna,
I LOVE your website!!!
My family LOVES turtle brownies, but I hate having to unwrap all those little caramel squares. I'm anxious to try your recipe so that I can say goodbye to those little cellophane blocks forever!
I know that you like to halve recipes and I'd like to make a batch in a 9 x 13 pan, so I'm wondering if I need to double your measurements. What size baking pan does this caramel recipe cover? 8 x 8? 9 x 13?
Thanks for your help!
melissa says
I love these turtle brownies. I make a version from Gourmet every holiday season to give away, and then end up eating a fair share... since they are so rich, I like to cut them into 4ths and make minis. 🙂
Louise says
A lot to be said for no "hot spots" in your cookware. I've had a large collection of All Clad for thirty years. When we remodeled our kitchen three years ago and changed to an induction cooktop, I had to replace the majority of my All Clad with magnetic Stainless All Clad. Not all of their stainless is magnetic. Big expense, but there's the added benefit of it going into the dishwasher, which wasn't a concern when I got the original 30 years ago. Electrolux gave me several pieces of Chantal, which is enamel on steel. I expected it to be absolute junk, but it's actually really nice cookware and also perfect on the induction cooktop. I love all my cookware.
Anne says
My teeth hurt looking at those brownies but not enough that I won't make (and eat) them! They are gorgeous! I can only add that I have the All Clad square grill pan I got at Williams Sonoma about 5 years ago. I love it. Happy cooking everybody!
Cookie Sleuth says
I will have to try All-Clad. These look yummy!
Hilary Purcell says
Anna: I purchased several pieces of All Clad at Sur La Table with my American Cancer Society's Holiday Shopping Card in Houston a couple of years ago and received 20% off. I know Austin has an ACS Holiday Card but not sure if the Sur La Table in Austin participates. Check it out because its a win win for ACS and happy shoppers! Congratulations on the caramel... the brownies look awesome!
Brenda says
Everything is better with caramel....sweet, gooey, sinful caramel. Sudden need to make brownies...yes yes.
Katy Glass says
Hi Anna,
I have a great All Clad story. I have used it for about 20 years. My nonstick pieces became really worn over time. I called the company to see if they could be refinished. They don't refinish, but they will replace the pans for free if they pass inspection and it's clear the lifetime warranty hasn't been violated (evidence of metal utensils, scouring, etc) I sent in 4 pans and they sent me 4 BRAND NEW pans. No receipt required. The retail value of the new pans was almost $1000. Another reason to love All Clad!
Judy says
I buy all my All-Clad from Cookware & More. They have semi-annual sales in November and March with some very good sales.
Nikki says
I have to agree with you about the All-Clad pans. Did you know they have a 'seconds' sale twice a year? I live in the Pittsburgh area, home of All-Clad, and have found some great deals on the cookware. You should consider a field trip to Western PA. I love the paella pan!
tia @ buttercreambarbie says
my kitchen is has premium quality everything but pots/pans. i just find it too daunting to compare pots and pans and there are so many out there to choose from 🙁
Barbara says
I'm so glad to see this recipe, Anna! Last year, someone brought some caramel brownies to a big event I went to...and I loved them, but never took the time to track down the woman who made them. Hers did not have nuts...just a super rich and chocolatey brownie with caramel.
Can't wait to try your recipe!
Mags says
All my favorite flavors! Gorgeous looking turtle brownies!
MaryBeth says
I see those chocolate chips on there!! lol
I can't imagine some toffee bits hurting much either. 😉
Sue says
Good quality cookware makes a huge difference in a cook's life, so I don't think your comment is at all melodramatic. About two years ago we also invested in All-Clad, and we also love it.
These brownies look to die for! Now that's melodramatic! 🙂
Amy says
I love my All Clad!
Katrina says
I remember a roommate in college making a fabulous brownie with homemade caramel in the middle, I need to ask her for that brownie/caramel recipe. In the meantime, I need to try this and see if it compares to my memory.
Funny--I read you post as dessert island.