Name: Coconut-Ginger Caramel Sauce
Total time: 45 min
Ingredients: 2 cups granulated sugar; 1 cup heavy cream; Pinch table salt; 2 tablespoons unsalted butter cold; 1 inch piece fresh ginger , peeled and cut into thin rounds; 1/4 teaspoon coconut extract

Why This Recipe Works

To reduce the guesswork and anxiety that seem inseparably linked to making caramel sauce at home, we developed a caramel recipe in which the sugar is added after the water, making stirring unnecessary. Increasing the proportion of water in our caramel recipe prevented the sugar from traveling up the sides of the pot, and keeping the cover on allowed condensation to dissolve any stray crystals.

Before You Begin

If you don’t own a candy thermometer, spot-check the sugar syrup with an instant-read thermometer that can read temperatures in excess of 350 degrees. Otherwise, follow the time approximations in the recipe and watch the color of the sugar syrup; it should be a deep amber color before the cream is added. To keep the sauce from clumping, make sure the cream is hot before adding it to the sugar syrup; try to coordinate it so that the cream reaches a simmer when the sugar syrup reaches 350 degrees.

Instructions

Pour 1 cup water into 2-quart heavy-bottomed saucepan; add sugar to center of pot to keep granules from adhering to sides of pot. Bring to boil over high heat, covered. Uncover pot, insert candy thermometer, and continue to boil until syrup is thick and straw-colored, registering 300 degrees on candy thermometer, about 15 minutes. Reduce heat to medium; continue to cook until sugar is deep amber, begins to smoke, and registers 350 degrees on candy thermometer, about 5 minutes longer. Meanwhile, when temperature of syrup reaches 300 degrees, bring cream and salt to simmer in small, heavy-bottomed saucepan over high heat. (If cream reaches simmer before syrup reaches 350 degrees, remove cream from heat and set aside.)

Remove sugar syrup from heat. Pour about one quarter of hot cream into sugar syrup; let bubbling subside. Add remaining cream; let bubbling subside. Whisk gently until smooth; whisk in butter. Stir ginger and coconut extract into finished sauce. Let stand to infuse flavors, about 10 minutes; strain. Let cool until warm; serve. (Can be covered and refrigerated up to 1 month; reheat in microwave or small saucepan over low heat.)