Updated: Jul 25, 2022
Sticky, sweet, and irresistibly moreish caramel.
This recipe has been on the Caking It website for almost a year now, but the pictures were looking a bit tired. So I thought I'd update them for your viewing pleasure!
I've been teasing you with my caramel recipe since WEEK ONE of Caking It!
But, the worth was (hopefully) worth it because the Caking It caramel is delicious!
I use this caramel in so many of my recipes because it's just so delicious!
Its a thick, sweet and incredibly moreish - oh, and its so easy! Plus, it's naturally gluten free.
You must make sure you watch the process like a hawk though! This is not a make-and-leave-to-do-chores recipe. This is a make and watch recipe.
One important piece of equipment I couldn't live without for making my caramel is a sugar thermometer because it tells you when its at the perfect temperature (175'C). However, if you can't get your hands on a thermometer, then cook until the sugar is a golden brown colour.
A key tip I have for you is to make sure you use white sugar and not golden. I have once made the mistake of using golden and believe me when I tell you it makes the process so much more difficult because its hard to tell whether the golden colour you're looking for is due to the sugar or the temperature!
Another great tip is not to stir the mixture at all until you add the cream. While the mixture is bubbling away getting up to temperature and turning golden, you can occasionally gently swirl the pan.
Be sure to weigh out all of your ingredients before you begin. This way you'll have everything to hand for when you need it.
You can see this quick video below for how I make this caramel. Once you've got the hang of it you'll be able to do it without even needing to refer to the recipe!
Once you've made your caramel, if its a little thick you can easily heat it up gently and add a few teaspoons of cold water and mix until combined.
This caramel is a quick and easy delicious treat that you can use in cupcakes, on ice cream, in desserts, and just to eat straight from the jar (I won't tell anyone).
Without further ado, let's get caking it!
Yield: 2 jars
Prep: 30 minutes
450g white caster sugar
150ml double cream
100g butter, cubed
1 vanilla pod, cut in half or 1tsp vanilla extract
1/4 tsp salt
Start by sterilizing two jars by washing them in soapy water, then placing in an oven that is set to 160C for 15 minutes.
Move onto the caramel. Weigh out all of your ingredients so you have the to hand as soon as you need them.
Place the sugar, water and vanilla pod (or extract) in a deep-set pan and cook on a medium heat until the sugar has dissolved, then remove the vanilla pod to one side. The mixture should be gently simmering. It's important not to stir the mixture but rather give your pan a gently swirl every so often.
Turn up the heat and cook until the mixture is a deep golden brown colour, or 175'C on a sugar thermometer. The mixture should be bubbling a little more vigorously at this point.
Take off the heat and immediately - but very carefully - add the cream and stir continuously until its been fully incorporated. Be very careful as it will bubble up, so do not stand over it.
Add the butter one chunk at a time and stir until it is fully incorporated. Scrape the seeds out of the vanilla pod and add these to caramel along with the salt.
Take it off the heat and transfer to a bowl to cool completely.
Spoon into the jars, being careful not to get any around the lid.
You can store it for up to 4 weeks in the cupboard.