Using the Breville Control Freak for this sauce ensures you’ll hit the perfect caramelization point without burning, making it ideal for controlled, repeatable results every time.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 6 Tablespoons unsalted butter, cut into chunks
• 1/2 cup heavy cream
• 2 Tablespoons bourbon
• 1/4 teaspoon fine sea salt

Control Freak Settings

You’ll use manual temperature control and switch temps as the caramel progresses:

• Phase 1: Dissolving Sugar – 212°F (100°C)
• Phase 2: Caramelization – Gradually increase to 340°F (171°C)
• Phase 3: Finishing – Drop to 200°F (93°C)

Preparation

1. Phase 1 – Dissolve the Sugar
   
   • Set the Control Freak to 212°F (100°C).
   • Combine sugar and water in a heavy-bottomed saucepan. Stir only until sugar dissolves.
   • Once dissolved, do not stir—just swirl gently.
2. Phase 2 – Caramelize
   
   • Slowly increase the temperature on the Control Freak to 340°F (171°C).
   • Watch closely as the sugar starts to darken. You’re looking for a deep amber color—this will take a few minutes.
   • Important: Don’t walk away. As soon as you see the color shift, remove from heat (or drop the set temp immediately).
3. Phase 3 – Finish the Sauce
   
   • Once amber, drop the Control Freak down to 200°F (93°C) to keep it warm but manageable.
   • Whisk in butter—be careful, it will foam.
   • Slowly whisk in the heavy cream, then the bourbon and salt.
4. Cool Slightly & Store
   
   • Let it cool to 120°F before pouring into a heat-safe jar or bowl.
   • Refrigerate once cool. Reheat gently on the Control Freak at 140–150°F when ready to serve.

Pro Tips for the Control Freak

• Use the probe mode if you want extra precision on the caramel temp during browning.
• You can program the steps using the Control Freak’s memory feature to automate the three phases for repeatability.
• If you’re feeling fancy, finish with a drop or two of vanilla extract or a pinch of smoked salt for a chef’s kiss.