Caramel. Moreish, rich, oozy, silky caramel…have we got your attention? Don’t be fooled this recipe may be basic in complexity, but certainly does not scrimp in flavour. We love to use Billington’s unrefined sugar to create this magic sauce and believe us this sugar elevates the flavour to unimaginable levels. It can be used to create so many scrumptious variations of caramel; velvety runny caramel sauce, crisp caramel for decorating and even the snappiest brittle that praline dreams are made from. All you need is a good heavy bottomed saucepan and a dash of patience.
Place the unrefined golden caster sugar into a heavy based saucepan and place over a medium heat until the sugar starts to melt at the edges.
175g Billington's Unrefined Golden Caster Sugar
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.
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 some 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.
The easiest way to follow a recipe
07 April 2020
Very good and simple recipe, great that it includes YouTube video too!
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