How can make caramel

Making homemade caramel can seem daunting. But it's not at all when you follow these tips and make sure to look through the step-by-step photos below. Making caramel can seem intimidating—but it's really not! You begin by combining sugar, salt, and water in a small saucepan and bringing it to a boil to let the sugar dissolve. This is the hands-on part: You want to whisk it occasionally until you're confident the sugar is fully dissolved.

Then, increase the heat and let the sugar-water mixture cook, which will turn it a pretty golden colour. Here's the easiest way to always remember when it's done: You want the mixture to be a deeply golden colour that resembles a copper penny. Once you see that, turn off the heat! After the sugar-water mixture is cooked, you stir in butter and double cream, which is what makes it the caramel you know and love. Be careful!

Alcohol can also be used to add to the caramel. Phil Howard adds Madeira to his caramel , while Marcus Wareing suggests using rum — just make sure that the alcohol boils off.

Caramel is used in many classic desserts such as Salted caramel tart , Butterscotch sauce, Panna cotta and many more. Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. How to make caramel. Once you see that, turn off the heat! After the sugar-water mixture is cooked to the right color, remove it from the heat and stir in butter and heavy cream—this is what transforms it into the caramel you know and love.

Be careful! The sugar mixture will be VERY hot and this mixture always bubbles up, so use caution. OK, so here's the cold hard truth: No—I've eyeballed caramel many times—but it will reduce your stress. Caramel goes from a nice and silky texture to If you don't monitor the temperature with a candy thermometer, your other option is to do the color test.

Want other flavors? You can store it in a jar for up to 2 weeks in your refrigerator. You can also freeze the caramel for up to 3 months. Um, everything. Or, TBH, we like to eat it straight from the jar with a spoon. If you've made this recipe, we'd love to know how you liked it—be sure to leave us a comment and rating down below! Reply Andrew Hancock July 23, , am I love this recipe! Thank you for this recipe! All comments are moderated before appearing on the site.

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Make Caramel In a small saucepan combine the water and corn syrup. To Finish Unmold the caramel. Adam and Joanne's Tips Softer caramels: This recipe makes soft and chewy caramels, for softer caramels, experiment with adding 2 to 4 more tablespoons of cream. Corn syrup substitutes: Corn syrup is reliable in this recipe, however, we have had success substituting pure honey and golden syrup.