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Epicurious

Caramel Sauce and Glaze

4.4

(4)

Caramel sauce being poured out of a glass measuring jug over a bundt cake with caramel streaming down the sides.
Photo by Matthew Septimus

Satiny and pleasingly sticky, caramel is one of the most delicious additions to cakes and pastries. The longer the caramel cooks, the darker and less sweet it becomes. You can judge the color by eye or with an accurate instant-read thermometer. Cream of tartar and corn syrup both help prevent crystallization in the finished caramel sauce.

Baking Pearls

It is best to avoid making caramel on humid days. Do not add cold cream to the hot caramel as it risks sputtering out of the pan.

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