Do I need a candy thermometer?
No. For sauce, you can go by color and smell. When it is a deep amber (think copper penny) and smells toasty, you are there. Pull it early if you are nervous. You can always cook a little darker next time.
Why did my caramel turn grainy?
Usually crystals formed on the side of the pan and got stirred back in. Use a clean, heavy-bottomed saucepan, avoid stirring once it boils, and brush down the sides with a wet pastry brush if you see sugar crystals. A tiny splash of corn syrup (optional) also helps, but you do not need it if you are careful.
My caramel seized when I added cream. Did I ruin it?
Nope. Seizing is common because the hot sugar hits cooler liquid and tightens up. Keep the heat low and whisk. The caramel will melt back smooth in a minute or two (sometimes a few minutes, depending on your pan and how cool your cream was).
What salt should I use?
I like flaky sea salt for finishing and texture. For the sauce itself, you can use flaky salt or kosher salt. If using fine table salt, start smaller and taste as you go. Salts vary a lot in intensity.
Can I make it dairy-free?
Yes. Swap in vegan butter and full-fat coconut milk (or coconut cream) or a rich oat creamer. It will still be delicious, but thickness and gloss can vary by brand and fat content, so expect a slightly different texture.
