Caramel - one of the most versatile techniques you can learn in baking. Caramel can be the basis of sauce, hard caramel for decorating and even brittle caramel mixed with nuts to create praline. It really is one of those baking skills you can't live without.
To make a basic caramel sauce all you will need in terms of baking kit is a really good heavy bottomed saucepan and possibly a metal spoon. Essentially, a caramel is heated sugar, to the point where it starts caramelising (turning to a golden liquid state) which you can then use to make a sauce, or to let it cool to make decorations or praline.
The trick is to keep an eye on the sugar in the pan at all times to make sure it does not over cook and turn too dark and bitter. The best way to do this is to keep the pan moving. If, however it does go a little over you can take the pan off the heat and straight into a sink of water (be careful) and this will stop the caramel cooking.
Place the unrefined golden caster sugar into a heavy based saucepan and place over a medium heat until the sugar starts to melt at the edges.
175g Billington's Unrefined Golden Caster Sugar
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 some 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.
The easiest way to follow a recipe
07 April 2020
Very good and simple recipe, great that it includes YouTube video too!
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