Caramel

I meant to do this before the Millionaire Shortbread recipe. However I didn’t get any good pictures until after the event. So you’ll just have to put up with it now. This caramel is wonderfully thick and spreadable and with extra salt works really well as a salted caramel too. Therefore I will keep this short and sweet.

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Caramel
 
Prep time
Cook time
Total time
 
Ingredients
  • 250gm sugar
  • 400ml cream
  • 50gm unsalted butter
  • ¼ teaspoon of salt (optional)
  • Vanilla extract (optional).
Instructions
  1. In the bottom of a large heavy based stew pot, heap the sugar and place over a low heat.
  2. As the edges start to melt, mix (using a wooden spoon) them in to the non-melted sugar. At this point my sugar started spreading out over the pan.
  3. Keep stirring so it doesn’t catch on the pan. Allow it to completely melt. It will colour at this point. The longer you leave it the more bitter it will be.
  4. Take off the heat. Stir in half the cream. The mixture will bubble up furiously. Be careful of any steam coming out. Parts of the mix may start to harden, but keep on stirring and it should all combine nicely.
  5. Add the remaining cream then return to the low heat. Add the butter and the other ingredients (if using). Keep stirring over the heat until the butter is combined.
  6. Take off the stove and allow to cool for 15 minutes. Pour in to jars and allow to cool. It’ll be very runny at this point but will thicken as it cools. It’ll last about 3 weeks in the fridge.