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Waitrose

Caramel

Transforming sugar crystals into aromatic liquid gold needn't be a sticky business, writes Eva King, whose simple step-by-step guide promises perfect results, every time. Caramel is sugar that's been melted then cooked into a thick, golden liquid. The longer it cooks, the deeper its colour and flavour. It's delicious in desserts such as crème caramel, and a versatile way to decorate puddings. It is also the key component in praline and essential in toffee apples.

Preparation time:
20 minutes to 25 minutes
Total time:
20 minutes to 25 minutes 25 minutes
Makes:
 approx 150ml
  • Vegetarian

Ingredients

  • 150ml water
  • 300g caster sugar

Method

  1. Put the water into a heavy-based, deep saucepan, preferably stainless steel as this will allow you to see the colour changes in the caramel. Sprinkle in the sugar and, over a low heat, slowly dissolve the sugar, stirring occasionally. It is important to dissolve the sugar completely, as once the syrup starts to boil any sugar crystals can turn the caramel grainy. Use a wet pastry brush to brush any crystals from the sides of the pan.
  2. Increase the heat and bring the syrup to a simmer.
  3. Continue to simmer briskly and after around 15 minutes the syrup will start to colour.
  4. Swirl the pan occasionally to ensure an even colour, but don't stir. Once it is a deep amber (4-5 minutes more), take off the heat and immediately place the base of the pan in a cold-water bath to stop the caramel cooking (it will hiss). It is now ready to use.
  5. To set the caramel, pour it on to an oiled baking sheet to harden, then break into pieces or crush into crystals. Use these to top ice cream or other desserts. To make elegant caramel 'springs', lightly oil a thin metal cylinder (a knife steel is ideal) and use a fork to wrap a fine strand of caramel around the metal like a coil. Let it harden, then carefully remove. Use to top cakes or ice cream.