How to make perfectly smooth caramel
Caramel can be a tricky thing to master but it’s ever-so satisfying once you’ve successfully made your own. The key is to keep stirring to prevent it from crystallising and burning.
Master this technique then use it in one of our caramel recipes. Here’s how to do it…
1. Fill the sink with cold water, ready for later.
2. It’s essential to use a heavy-based saucepan when making caramel. Put the sugar in the pan and add just enough water to dissolve it, then set over a medium heat, stirring constantly. Stop stirring as soon as the syrup is clear.
3. When the syrup starts to bubble, use a wet pastry brush to stroke down any crystals on the sides of the pan. Patience is a virtue at this point. Allow the syrup to bubble away but keep an eye on the pan at all times, regularly tilting it gently as the syrup changes colour, so it doesn’t catch and burn on the bottom of the pan.
4. When the caramel is a dark amber colour (after 4-5 minutes), remove the pan from the heat and dip the bottom of it into the sink of water, stopping the cooking process instantly.
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