makes
3½ cups
prep
5 minutes
cook
20 minutes
difficulty
Mid
makes
3½ cups
serves
preparation
5
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 1½ cups (375 ml) single cream
- 180 g unsalted butter
- 3 cups (660 g) caster sugar
- 1 cup (250 ml) water
Instructions
- Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
- Place the sugar and water in a medium saucepan over high heat and cook, stirring with a metal spoon until combined. Bring to the boil and cook without stirring until the temperature reaches 180°C (350°F) on a sugar thermometer and the mixture is deep golden in colour+.
- Remove from the heat and, working quickly, add the butter mixture in a thin steady stream, stirring to combine.
- Return the pan to low heat and cook, stirring, for 5 minutes or until the caramel has thickened slightly.
- Pour into a bowl and allow to cool at room temperature.
Note
+ For a richer caramel with a subtle burnt flavour, let the sugar and water cook until it's a little deeper in colour, or 185°C (365°F).
Tips
It's worth investing in a sugar (or candy) thermometer. They're available at kitchen shops and some supermarkets, and take the guesswork out of heating creams and sugar syrups for homemade treats.
Store creamy caramel, in an airtight container or jar, in the refrigerator for up to 1 week.
To make salted caramel, simply stir in 1 teaspoon of sea salt flakes at step 4.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
