This recipe will make around 500ml of soft caramel (around 2 jars)
Ingredients:
- 400g granulated sugar
- 120ml water
- 200g unsalted butter (cubed)
- 240ml double cream
- 1 tsp sea salt (optional)
- 2 tsp vanilla extract
Method:
- Dissolve the sugar – Heat sugar and water in a large heavy-bottomed saucepan over medium heat. Stir gently until sugar dissolves, then stop stirring.
- Caramelise – Let it bubble, swirling occasionally, until it turns deep amber (5–7 minutes).
- Add butter – Whisk in the cubed butter, one piece at a time.
- Pour in cream – Slowly add the double cream, whisking continuously.
- Flavour – Stir in vanilla extract and salt (if using).
- Thicken – Simmer for 2–3 minutes over low heat.
- Cool & Store – Pour into two 250ml jars and let cool before sealing.
Results: Smooth and thick caramel, perfect for swirls in brownies.
Storage Tips:
- Fridge: Caramale will last up to 3 weeks in airtight jars.
- Room Temp: The soft caramel can stay at room temp for a week
- Reheating: If too firm, gently warm in a microwave or over a water bath.