You’d think it’d be kind of easy to find a classic, no-nonsense caramel sauce that didn't have a chemistry set's list of additives. Not so. It took five years of looking before we hit jackpot with Kristine Insalaco-Gaioni’s simple caramel spread.
Simple is probably the wrong word. The caramel sauce is concise—just six ingredients—but that doesn't mean the flavor is simple. Kristine reduces local cream with cane sugar (no butter added here, since the cream is so full of fat), sweeting it to a thick caramel consistency, then adds Madagascar vanilla and French fleur de sel sea salt. At thirty-six jars per hour her output is minimal. The caramel pours, just barely, thick as winter molasses. The flavor is never marred by a sweet sugary spike.