"Now That's What I Call Caramel"
Personally I can’t get enough of caramel, from my favourite chocolate bar to one of my favourite bakes - Millionaires Shortbread. When I was pregnant I was even known to have happily sat on the couch eating this caramel out of a jar with a spoon!
The thing is though even when you bake as frequently and as many different things as we do there are still some recipes that are a bit of a challenge. For me one of those is caramel. You see on Great British Bake Off, bakers crumbling over whether to stir the sugar in the pan or leave it - that just puts a fear into me. That however is the exact reason why I love this recipe. It takes out that whole process and still produces the most indulgent and moreish, smooth caramel.
"My Secret Ingredient"
All it requires is 5 simple ingredients and a saucepan. No fancy sugar thermometer. The secret to this caramel really is the sugar. I used Billington’s Muscovado sugar and it really lifts the flavour of the caramel from great to mind blowing! (Seriously, I could eat this by the spoonful.)
Now I’m one of those people that loves a deep flavoured caramel or treacle. Treacle toffee on bonfire nights is one of my favourite food memories as a child, so I would always opt for either Unrefined Dark Muscovado in this recipe or if I wanted a really intense caramel flavour then I would swap that for Molasses sugar. Obviously for those that like the classic sweet caramel, similar to what you would expect in a caramel chocolate bar then Light Muscovado works really well.
This recipe makes up quite a few jars of caramel which you can gift, or just store away for a rainy day, when you are hiding from the kids in the kitchen having a sneaky treat (mums and dads you will know what I mean!)
It is so versatile you can drizzle on ice cream, add to brownie mixes, top cakes with, make caramel chocolates, fill chocolate melt in the middle puddings. It really is the base for so many great bakes.
It can be made up in no time too, just two simple steps and you are away.
I really hope that this has inspired some of you out there, that perhaps are like me and a bit afraid of the whole caramel process to give it a go. I promise you if you are a caramel lover you will not regret this.