Once you learn to make caramel, your friends and family will think you’re a demi-god or Gordon Ramsay.
It’s not as scary as it seems and once you’ve messed it up a few times, you’ll be a master at it.
Assuming you don’t burn down your kitchen and die in a firey ball of sugar. 🏠🔥
Tips
- Pay close attention to the colour and smell.
- Use a thick bottom saucepan, if you only have cheap thin pans, move on, this is not the recipe for you. If you insist on trying it anyway, have extra ingredients and a fire extinguisher handy.
- You can use normal granulated sugar in place of caster sugar, it just takes a little longer and you need to be careful not to rush it.
- Have everything ready before you start cooking.
- Have a bowl of ice water handy if you’re clumsy, it makes it quicker to remove the molten sugar from your skin once it turns to glass.
- Use less cream or more sugar if you want a thicker caramel.
- It’s better if your cream is not ice cold, leave out for a while or warm slightly first.
Ingredients
- Caster Sugar 1 cup
- Water 0.33 cup
- Cream 1 cup
- Vanilla Essence (optional) 1 tsp
- Salt 0.5 tsp (adjust as desired)
Instructions
WARNING
Molten sugar hurts. Pay attention!
Important
Don’t stir sugar while cooking. Not at all.
If you must, jiggle the pan.
- Get ingredients ready and add vanilla to cream.
- Add water and sugar to the pot, jiggle to level.
- Turn on to medium/high heat.
- Water will evaporate and sugar will bubble.
- Continue to cook until desired colour. Remember, colour and smell.
- Be careful when it starts to colour, it will go quickly.
- Remove from heat and add cream/vanilla.
- Stir and keep stirring until well combined.
- It can help to do about a 0.25 of the cream to start with then add the rest.
- Add salt and stir well.