Recipe: Soft, Silky and Rich Caramel

Time to read: 4 mins

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:

  1. Dissolve the sugar – Heat sugar and water in a large heavy-bottomed saucepan over medium heat. Stir gently until sugar dissolves, then stop stirring.
  2. Caramelise – Let it bubble, swirling occasionally, until it turns deep amber (5–7 minutes).
  3. Add butter – Whisk in the cubed butter, one piece at a time.
  4. Pour in cream – Slowly add the double cream, whisking continuously.
  5. Flavour – Stir in vanilla extract and salt (if using).
  6. Thicken – Simmer for 2–3 minutes over low heat.
  7. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.