Professional Caramel Sauce: The Base Recipe That Doesn't Crystallize

Main Ingredients (for 500g of Sauce)

• 300g of Sugar
• 75g of Water
• 5g of Corn Glucose
• 120g of Additional Water (boiling)

Substitution (If you don't have Glucose)

• If you don't have glucose, replace the 5g with:
• 5g of Vinegar (white or apple cider)

1. Caramelization

1. 1
   In a heavy-bottomed saucepan, combine the Sugar (300g), the first Water (75g), and the Glucose (5g) or vinegar.
2. 2
   Stir lightly just to moisten the sugar and place over medium-high heat.
3. 3
   Once it starts to boil, **do not stir** the mixture with a spoon anymore.
4. 4
   Let it boil until it reaches a deep amber caramel color. If necessary, only swirl the pan by the handle to even out the color.

2. Finishing (Stopping the Cooking)

1. 1
   As soon as the caramel reaches the desired color, turn off the heat.
2. 2
   With **extreme caution**, pour in the Additional Water (120g), which should preferably be boiling, to reduce the thermal shock.
3. 3
   WARNING: The mixture will bubble vigorously and release a lot of steam. Keep your face and hands away.
4. 4
   The caramel will harden immediately. Return the pan to low heat.
5. 5
   Now you can stir with a spoon or whisk (fouet) until all the caramel lumps have completely dissolved and the sauce is smooth.
6. 6
   Let it cool before using or storing.