All About Caramel
A liquid gold, embracing our dessert world with its velvety, luscious clutch, have triumphed over million hearts. We love Caramel. The confectionery land is incomplete without caramel. Caramel making has been a dominion for professional chefs. Most of us get jittery over the conversations of making caramel at home. I say there is no need to get petrified when it comes to caramel making. It won’t be a horror-struck situation once you have caramel insight. I am here to say all about caramel today. We will discuss all the caramel making dreads and anxieties. It’s just sugar.
Servings: 12 people
Calories: 90kcal
Equipment
- Candy thermometer
- Heavy-bottomed cooking pan
Ingredients
- 1 cup granulated sugar
- 1/4th tsp 1/4 kosher salt https://amzn.to/2PwG6fR
- 1/4th cup water
- 1/4th cup heavy cream (warm)
- 4 tbsp butter (room temperature)
- 1 tbsp vanilla extract https://amzn.to/2qD4BiY
Instructions
- In a small saucepan over low heat, add sugar with water. Bring to a simmer over medium heat, until sugar is dissolved, about 5 minutes. https://amzn.to/35alG2X Cook until deeply golden, without stirring, 4 to 5 minutes more. (If you're using a candy thermometer, you want it to reach 320*F).https://amzn.to/2PwrLzV
- Once the caramel is a deep copper colour, turn off the heat and immediately stir in cream and butter. Make sure that the cream and butter are little warm before you add them to the sugar syrup.
- The mixture will bubble up so be careful! So turn off the flame and use a whisk to mix it. Turn up the flame again and cook on medium heat for 2-3 minutes. Add in the salt and vanilla. Let cool slightly in pan, then transfer to a container to cool completely.
Nutrition
Serving: 15gm | Calories: 90kcal