Basic caramel

  • Total Time

    5m
  • Serves

    0
  • Skill Level

    Easy
  • Dietary Needs

0 Reviews

No ratings yet

Save

Share

Print

Sticky and sweet, caramel is the classic topping, filling and all round essential in the baking department.

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close