Sticky and sweet, caramel is the classic topping, filling and all round essential in the baking department.
Place 175g /6oz unrefined golden caster sugar into a heavy based saucepan and place over a medium heat until the sugar starts to melt at the edges.
Shake the pan occasionally until all the sugar has melted, stir once or twice to make sure all the sugar crystals have dissolved then continue to cook until the sugar turns a dark amber colour.
Remove the pan from the heat or it will continue to cook and burn. You can now pour the caramel onto a greased foil lined baking tray and leave to set.
To make a pouring caramel: add 2 tbsp cold water (always cover your hand with a tea towel as the water will make the caramel spit and splutter). Stir well and return to the heat if necessary.
To make praline add 50g /2oz chopped nuts (almonds or hazelnuts) to the caramel then pour onto a foil lined tray to set. When set, break up then crush to a fine powder.
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