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Legendary pastry chef + chocolatier Jacques Torres shares his surprisingly easy recipe for homemade caramels—only 3 ingredients!
Of course they are delicious all on their own, but you can also try them in his Chocolate-Dipped Caramels and Homemade Turtles. You can also get the recipe for his famous Chocolate Chip Cookies here (or order them online!).
Use It Up: Stir some cream into any leftover caramel to loosen over low heat and use as an ice cream sauce.
Line an 8-inch square mold with parchment paper and coat with cooking spray.
Place sugar in a heavy bottom saucepan over medium-high heat and melt, stirring constantly. Let sugar come to a bubble.
When melted, bubbling sugar reaches a caramel color, slowly add the cream (be careful, as mixture will bubble up) and continue to stir. Cook 1 minute more, stirring, then add butter and bring back to a boil.
Remove from heat and pour the caramel into the prepared mold. Let caramel cool completely, about 30 minutes.
Transfer cooled caramel to a cutting board and cut into small 1-inch squares. If not serving immediately, wrap each caramel in cellophane or parchment paper and store in a bag, box, or food storage container.