Recipe: Caramel 101

Name: Recipe: Caramel 101
Cook time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 250 g Granulated sugar; 100 ml Water; 220 g Granulated sugar; 100 ml Heavy cream; 80 g Unsalted butter; 2 g Flaky sea salt

There are two main techniques used to make caramel. One is wet caramel and the other is dry caramel; the first simply includes a small amount of water, and the other does not. Caramel can be tricky, but it is an important base recipe to master because you can use it in hundreds of ways in baking. I recommend starting with the wet caramel, as I find it easier.

Cook

10m

Recipe: Caramel 101

There are two main techniques used to make caramel. One is wet caramel and the other is dry caramel; the first simply includes a small amount of water, and the other does not. Caramel can be tricky, but it is an important base recipe to master because you can use it in hundreds of ways in baking. I recommend starting with the wet caramel, as I find it easier.

Cook

10m

Ingredients

Method

Turn cooking mode on

Step 1

In a 3- or 4-qt (2.7- or 3.6-1) saucepan, add the sugar and water. Run a rubber spatula along the bottom of the pan to make sure all of the sugar is coated in the water. Cook over medium-high heat for 5 minutes, as the mixture starts to boil; DO NOT stir it at all.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

250

Granulated sugar

100

Water

For the Salted Butter Caramel Sauce

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Your private notes

Only visible to you

Made it?

tart\,

tatin,

caramel sauce

Comments

Cancel

Kim

2 months ago

Hi, I haven't made this caramel yet but I want to make Millionares Shortbread with salted caramel for my daughters birthday. How do you make a caramel that stays firm and can you use your shortbread recipe for the bottom. I did make a caramel with condensed milk. It was fine but for some reason the butter wouldn't really incorporate with the rest of the ingredients during the heating fase. Any ideas?

Bake it with mel

a month ago

hi yes you can make the caramel but i would check on the quantity in the recipe please email me so we can work on this together. mel@bakeitwithmel.com