How to do the caramel “swirl”
This recipe and others where sugar is caramelized instruct you to “swirl” the pan to ensure even browning, and not to stir. Stir your ingredients together initially to combine as the sugar dissolves, then put down your whisk and resist the urge to stir the sugar as it cooks.
Instead, while you’re watching the sugar, if it looks like areas of the pan are browning faster than others, simply lift the pan by the handle and use your wrist to swirl the contents around. This allows the caramel to cook evenly.
Hey, thanks for explaining this! I used an induction stove which heats pretty evenly so I luckily didn’t need to “swirl” my caramel sauce, but just knowing what the “swirl” refers to is helpful if it ever heats unevenly. Appreciate it!