Recipe: Thick and Chewy Caramel

Time to read: 4 mins

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:

  1. Dissolve the sugar – Heat sugar and water in a large heavy-bottomed saucepan over medium heat. Stir until sugar dissolves, then stop stirring.
  2. Caramelise – Let it bubble and turn deep amber (5–7 minutes).
  3. Add butter – Whisk in cubed butter, one piece at a time.
  4. Pour in cream – Slowly add the double cream, whisking continuously.
  5. 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.
  6. 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.

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