This is my favourite caramel recipe. I use this with almost all my cakes, cupcakes, cookies, brownies, desserts etc. Its super delicious and easy to make. I know that many people have a fear of making caramels but trust me on this one. After the first few times you make it, you will see how easy and perfect the caramel is that you will be able to make it with your eyes closed!
Although there are many ways to make caramels, i have found that this one is the tastiest, goes best will all treats and is easy to make. I have taken step by step pictures to show how it is done.
You will start by placing the sugar and water into a medium sauce pan and stir until sugar has dissolved. Once sugar has dissolved, it will start to bubble.
Boil on medium high heat until colour starts to change into a golden amber colour.
After about 9 minutes, colour will change. Swirl pan occasionally to mix. Try not to stir or whisk.
As soon as colour has reached this lovely golden colour, add in butter cut into pieces.
Add chopped butter while whisking fast. Take care because it will bubble vigorously.
Whisk until butter has dissolved.
Take off heat and add in cream while whisking fast. Careful it will bubble again. If clumps do happen to appear, place back on heat until caramel melts.
Stir until cream has all melted and caramel is smooth.
Cool 3 minutes and add in vanilla extract to taste.
Whisk and cool. Caramel will thicken as it cools.
Pour caramel into a container and cool.
So good i ate half of it with a spoon before even having a chance to use it!
Classic caramel recipe
This recipe is great for all treats, i use it with my cupcakes, brownies, cookies and more.
Ingredients
1 cup (200 gms) white sugar
1/4 cup +2 (90 mls) tablespoons water
4 tablespoons butter (50 gms) (salted for salted caramel)
1/2 cup (120 mls) cream
1/4 - 1/2 teaspoon salt (to taste)
1 teaspoon vanilla extract or to taste
In a deep sauce pan, whisk sugar and water slowly over medium high heat. Continue stirring using a wooden spoon until sugar has dissolved and mixture is syrupy.
Once sugar has dissolved, allow to cook until caramel has turned into a golden/amber colour, stirring occasionally by swirling the pan (try not to whisk). This can take up to 10 minutes so be patient but keep a close eye on it.
As SOON as caramel has just turned golden, turn off heat and add in butter while stirring fast. Take great care because it will bubble.
This stage is important because if the caramel goes darker than a light gold colour that means it has burned.
Once butter has all melted in, take off heat and add in cream, also whisking fast to incorporate.
Salt may be added if desired.
Cool 3 minutes and add in vanilla.
Allow to cool completely before storing in an air tight container in the fridge.
Recipe adapted from Cooking Classy
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