Ella’s home kitchen

If you can get the hang of making caramel, it’s not too difficult. I will show you many tips and tricks so you can succeed on your first try.

There are two ways to make caramel: the dry method and the wet method. I am using the wet method here because it is easier to see the color of the caramel.

Ingredients:

1 cup granulated sugar

1/2 cup of heavy cream

2 tbsp of butter

1 tsp salt

1 tsp of vanilla extract ( optional)

Procedures:

In a heavy-bottom saucepan, heat 1 cup of sugar over medium heat. Add some water, just enough to moisten the sugar. DO NOT STIR. Swirl the pan to distribute the water evenly.

Dip a pastry brush into water and run it around the pot’s side. Sugar has a naughty habit of crystallizing. This action will prevent the sugar crystal on the pot’s side from falling back into the sugar mixture. It will also stop it from starting to crystallize.

Continue cooking the sugar. Keep brushing down the sides until the sugar is completely melted. Wait for the mixture to turn golden brown amber.

Immediately remove it from the heat. Let the mixture cool down slightly before adding the heavy cream.

Slowly add the heavy cream to the mixture and whisk to combine. Due to temperature differences, the mixture will sputter a lot, so be careful.

Once all the cream has been added, you can add the butter, salt, and vanilla extract. Whisk to combine. The mixture is really liquid, but it will thicken once it cools.

Let the mixture cool completely before transferring it to a jar or squeeze bottle. Store it in the fridge; it will last a month or two.

Caramel sauce in a squeeze bottle

NOTES:

There are some problems with the caramel, and you can troubleshoot them.

1. Crystallization: As I mentioned above, sugar can be easily recrystallized. If this happens, add water to the pot and cook over medium heat. The sugar will melt and return to the liquid stage. It takes quite a long time for sugar to melt, but it will return to the liquid stage.
2. Substitute heavy cream: honestly, you don’t want to substitute heavy cream because the cream gives the caramel flavor and texture. I know some recipes say that you can use milk instead of cream. I tried it, but my caramel split after adding the milk. I thought the milk boiled and curdled when I added it to the hot sugar. This caused the caramel to split. If you want to use milk, wait until the sugar mixture is cool but not hardened. Adding milk here won’t give much flavor but will give the caramel the desired texture.
3. Texture: The texture of the caramel is challenging to gauge when it is hot. Wait until the mixture cools down, and adjust it later. You can whisk in some water until the caramel has the desired texture. The mixture must be relatively thin if you use it for drizzling on the coffee or cake. Keep in mind that the caramel will thicken as it cools.

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