This recipe will make around 400ml of soft caramel (around 2 jars)
Ingredients:
- 400g granulated sugar
- 120ml water
- 200g unsalted butter (cubed)
- 160ml 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 until sugar dissolves, then stop stirring.
- Caramelise – Let it bubble and turn deep amber (5–7 minutes).
- Add butter – Whisk in cubed butter, one piece at a time.
- Pour in cream – Slowly add the double cream, whisking continuously.
- Thicken – Continue stirring over low heat for 5–7 minutes, until noticeably thickened. If using a thermometer, cook to 112–116°C for thick caramel, or 118–120°C for a firmer, chewy caramel.
- Cool & Store – Pour into two 200ml jars and let cool before sealing.
Results: A thicker, firmer caramel that holds its shape in brownies.
Storage Tips:
- Fridge: Caramel can last up to 3 weeks in airtight jars.
- Room Temp: This thick caramel should remain in the fridge.
- Reheating: If too firm, gently warm in a microwave or over a water bath.