on the stovetop before serving.
Tips for Perfect Caramel Sauce
- Use a heavy-bottomed panto prevent burning. Caramel can scorch easily, and once it burns, it becomes bitter.
- Stir constantlywhile cooking. This keeps the sugar from crystallizing and ensures a silky texture.
- Don’t rush the process.Cooking caramel slowly allows the flavors to develop without overcooking or splitting.
- Adjust the saltto your taste. A bit more salt can transform this into a perfect salted caramel sauce.
- Be careful with heat.If the caramel boils too rapidly, it may separate or curdle.
