I am still not a master of caramel but I am slowly getting there. I think the trick is to not have too much water and ensure that you take the sugar of the element early enough that it doesn’t burn as it continues to cook.
- 2 cups caster sugar
- 600ml cream
Place sugar in a small saucepan and just cover with water to achieve a wet sand consistency. I recommend adding a teaspoon of water at a time.
Bring to the boil but do not stir. Using a wet pastry brush, clean down the sides of the saucepan to remove any stray sugar crystals.
Continue to boil the sugar until it turns an amber colour (light orange). Quickly remove from the heat.
In a small saucepan, heat the cream until boiling point. Gradually add this to the caramelized sugar, stirring constantly to achieve a smooth consistency.
Makes 3 cups
Recipe from Treats from Little & Friday Cookbook by Kim Evans.