I have been looking for a really rich caramel sauce recipe. I have found several, and some call for white granulated sugar while others call for brown sugar. If I use unsalted butter, which sugar would you suggest?
White sugar is further refined than brown sugar, which retains some of the “molasses” for a quick explanation.
If you want a darker caramel, I’d suggest the brown sugar. Either way, the most important part of making caramel is having a candy thermometer and cooking the sugar syrup to a precise finished temperature. Your caramel will go to hard crack (peanut brittle) very quickly if you don’t keep an eye on the thermometer.
Thanks very much. That’s exactly what I needed to know.