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Basic caramel
Recipe Submitted By: bakingmad
Sticky and sweet, caramel is the classic topping, filling and all round essential in the baking department.
| Preparation Time | 00 minutes |
|---|---|
| Portions | 0 |
| Skill Level | Easy |
| Average Rating |  |
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Additional Ingredients
To make a pouring caramel:
| 2 tbsp | Water Cold |
Further Additional Ingredients
To make praline:
| 50 grams | chopped nuts (almonds or hazelnuts) |
This recipe uses
How to make Basic caramel
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Place 175g /6oz white caster sugar (do not use brown sugars) into a heavy based saucepan and place over a medium heat until the sugar starts to melt at the edges.
- Shake the pan occasionally until all the sugar has melted, stir once or twice to make sure all the sugar crystals have dissolved then continue to cook until the sugar turns a dark amber colour, shaking the pan once or twice so the caramel colours evenly.
- Remove the pan from the heat or it will continue to cook and burn. You can now pour the caramel onto a greased foil lined baking tray and leave to set.
- To make a pouring caramel: add 2 tbsp cold water (always cover your hand with a tea towel as the water will make the caramel spit and splutter) Stir well and return to the heat if necessary.
- To make praline: add 50g /2oz chopped nuts (almonds or hazelnuts) to the caramel then pour onto a foil lined tray to set. When set, break up then crush to a fine powder.
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