Pop a washed jar upside down in the oven at 320ºF (160ºC) for 10 minutes to sterilize and soak the lid in boiling water ready to store your caramel. Heat the sugar in a medium heavy-bottom saucepan over medium heat, stirring constantly with a silicone spatula or wooden spoon. The sugar will eventually melt into a thick amber liquid as you continue to stir. Be careful not to burn the sugar or yourself. Extra care must always be taken with hot sugar. Once completely melted, add the butter carefully as the caramel will bubble with the introduction of the fat.
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