Sea Salt Caramel Sauce

Caramel Cooking Stages

Making caramel sauce requires an understanding of the different caramel cooking stages. Caramelization is a complex process that happens when sugar is heated, and it goes through various stages depending on the temperature it reaches. The first stage is the thread stage, where the sugar syrup forms thin threads when dropped from a spoon. This stage is often used in candy making or to sweeten hot drinks.

The next stage is the soft ball stage, where the sugar syrup forms a soft ball when dropped into cold water. This stage is perfect for making fudges, caramels, and caramel sauces. Soft ball stage occurs at 235-245°F and is achieved by cooking the sugar syrup until it reaches the temperature range.

The caramelization process can continue until the sugar reaches the burnt stage. In the case of our sea salt caramel sauce, we cook it to 200-205°F (93-96°C), which is just before it reaches the soft ball stage.

Serving Suggestions

This caramel sauce is incredibly versatile and can be served in many ways. Try it on top of ice cream, brownies, or pancakes. Or, use it as a dip for fruit or pretzels. It’s also delicious when drizzled over popcorn!

Storage Instructions

Store your caramel in a sealed container. It is shelf stable for up to one month.

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