Caramel Sauces

The easiest way to prepare caramel is to simply stir granulated sugar in a heavy-bottomed saucepan over medium heat. When the sugar melts and turns deep brown, add water, cream, or fruit juice to dissolve the caramel into a sauce.

Many recipes for caramel suggest that the sugar first be dissolved in water and that any crystals that form on the inside of the saucepan be continuously brushed off with a pastry brush to prevent the sugar from recrystallizing. Both of these steps can be eliminated by simply melting the sugar without liquid. The most important precautions to follow when preparing caramel in this way are to stir the mixture continuously, and not use too high a heat; otherwise the sugar will burn rather than caramelize evenly.