The chemistry behind making a perfect caramel sauce

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The chemistry behind making a perfect caramel sauce

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Great British Bake Off finalist Josh Smalley’s swiss roll, topped with caramel sauce

David Stock

Salty, nutty and irresistibly sweet, caramel can be made in minutes from just a small mound of plain old sugar. The perfect accompaniment to cakes and desserts, caramel is a gourmand’s go-to, and we have a jar of it in my house at all times. Working with sugar can be off-putting, however, because it is so easy to ***** it (or yourself) and it can also form grainy crystals rather than smooth, glossy sauce.

So this month, I turned to the professionals for…

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