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- 200 g sugar
- 60 ml water
Put the sugar and the water on a non stick and deep pan and on low heat. Keep stirring until it boils.
When it boils, stop stirring completely and turn the heat at maximum until you have amber or golden and slow bubbles. It’s very important to be careful because it burns easily.
- 160 ml Heavy whipping cream
When you have the amber and slow bubbles take the pan out of the heat and add the cream while you constantly stir the mix. This will furiously bubble so that’s why you need a deep pan.
- 45 g unsalted butter
- 1 tsp vanilla extract
- 1 pinch salt
Then add the butter and wait until it melts. Once the butter is melted, add the vanilla and the salt. If you want to make a more salty caramel, you can add between a tsp to two to taste.
You can save this on a jar and it lasts for about two weeks in the fridge. It’s going to last runny, it won’t get hard, but if you want to make it a bit more runny before using it, you can put the jar in the microwave for a bit or you can put the jar in boiling water.