This classic, sweet-as-can-be confection couldn’t be easier to make—all it takes is sugar, a saucepot and spatula. Cook up some today with our 3-step technique and photos, then make caramel candies, popcorn, apples and more.

 How to Make Caramel
Safety first: Caramel is very hot and bubbles up, so use a 2-3 litre (2-3 quart) pot, wear long mitts and stir with a heatproof spatula. Have a candy thermometer on hand, too, which lessens the likelihood of burning. Once you’re geared up:

1. Stir. Combine 250 mL (1 cup) sugar and50 mL (1/4 cup) water in a large pot* over low heat and stir constantly until dissolved. Test for smoothness by rubbing a drop between your fingers (it’s still fairly cool at this point). If it’s grainy, continue stirring.

*Tip: Heavy-duty cookware ensures even cooking; we recommend a coated cast-ironpot. Just keep in mind that the lighter the surface, the easier it is to see changes in colour.

2. Boil. Once the syrup is smooth, increase heat to medium-high and bring to a boil. Cook until it begins to brown, about 5-15 minutes. When it starts to change colour, watch closely and cook until golden amber in colour (171°C/340°F). Remove from heat.

Tip: If sugar crystals are stuck to the sides, brush them into the syrup with a wet pastry brush. And for even colour, occasionally swirl—but don’t stir—the pot.

3. Use. Let the caramel cool slightly, then use as desired. For example, pour overcrème brulee custards instead of torching them, or read on for 3 variations.

Tip: To make caramel sauce to topsundaes, flavour caramel apple roll-ups, sweeten mulled cider and more, add 90 mL (6 tablespoons) unsalted butter to the caramel right as it reaches an amber colour, stirring until melted. Remove from heat and slowly whisk in 125 mL (1/2 cup) heavy cream. Let cool, transfer to an airtight container and refrigerate for up to 2 weeks.

3 Yummy Uses for Caramel 
Caramel’s the perfect foundation for:

Fleur de Sel Caramels 
Sweet and salty, these candies are one of life’s little pleasures. Adapt the basic caramel recipe above to make chewy, pull-apart caramels or firm, old-fashioned ones that melt in your mouth:

Chewy Fleur de Sel Caramels

• Line a 20.5x20.5 cm (8x8”) baking dish with parchment paper and spray with cooking spray.
• In a small saucepan over medium heat, combine 250 mL (1 cup) heavy cream and 2 mL (1/2 teaspoon) sea salt. Bring to a slight simmer, then remove from heat and cover to keep warm.
• Follow Step 1 above, adding 250 mL (1 cup) light corn syrup. Boil to 120°C (250°F), remove from heat and stir in the cream and sea salt mixture, plus 60 mL (4 tablespoons) unsalted butter, cut into pieces.
• Return to heat and cook to a dark golden brown (118°C/244°F).
• Pour immediately into prepared dish. After 10 minutes, sprinkle withFleur de Sel salt to taste. Let cool, then lift out the parchment paper and slide the sheet of caramel onto a cutting board.
• Spray a chef’s knife with cooking spray, then cut caramel into squares or strips. Wrap in parchment paper and enjoy within 1 month.

Old-Fashioned Fleur de Sel Caramels

• Line a 20.5x20.5 cm (8x8”) baking dish with parchment paper and spray with cooking spray.
• In a small saucepan over medium-high heat, combine 175 mL (3/4 cup) heavy cream, 30 mL (2 tablespoons) unsalted butter, 1 mL (1/4 teaspoon) vanilla extract and 2 mL (1/2 teaspoon) sea salt. Bring to a boil, then remove from heat and cover to keep warm.
• Follow Step 1 above, adding 125 mL (1/2 cup) light corn syrup. Boil to 154°C (310°F), remove from heat and stir in the butter and cream mixture. 
• Return to heat and cook to a golden amber colour (127°C/260°F). Remove from heat and stir in 30 mL (2 tablespoons) unsalted butter until melted.
• Pour immediately into prepared dish. Salt and cut as you would the Chewy Caramels above.

Caramel Corn 
A great party or movie night nibble, and you can control the serving size by portioning it into paper cones:

• Pop 1 bag (99 grams/3 1/2 ounces) of unsalted popcorn (yields about 875 mL/3 1/2 cups). Toss with add-ins like chopped nuts, bacon or pretzels, if desired.
• Follow Step 1 above, adding 30 mL (2 tablespoons) unsalted butterand 7.5 mL (1/2 tablespoon) salt. Boil until light golden yellow, about 8-10 minutes. Remove from heat and whisk in 5 mL (1 teaspoon) baking soda—be careful, as it will foam up.

Tip: For added flavour, whisk 0.5 mL (1/8 teaspoon) of spice, likecinnamon or cayenne, into the baking soda.

• Immediately pour over popcorn and toss with a greased spatula, then spread onto an oiled baking sheet and use the spatula to separate into pieces. Cool to room temperature before transferring to an airtight container for up to 2 weeks.

Caramel Apples 
An autumn favourite that’s easy to make with our 5-step recipe. Use the same technique to dip other foods, too, from pears to potato chips.

What’s your favourite caramel treat to make or eat? Tell us about it below, or better yet, share your special caramel recipes!