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Donna Hay: Basics To Brilliance

How to Cook Creamy Caramel

Making your own caramel gives you the luxury of tailoring it to just the way you like it.

Here are Donna Hay's tips on how to get a deep rich caramel, exactly to your liking.

  • If you prefer a richer, more grown-up intensity with a subtle burnt flavour, simply let the sugar and water cook until it’s deeper in colour.
  • It’s worth investing in a sugar (or candy) thermometer for making sweets and confectionery at home. They’re available at cookware stores and some supermarkets, and take the guesswork out of heating creams and sugar syrups.
  • Place the thermometer into the mixture, and when the temperature reaches 185°C (365°F), remove it from the heat. At this stage you can stir in the butter and cream as instructed.
  • Return the caramel the stovetop over low heat and stir for 5 minutes or until it’s thickened slightly.
  • Allow to cool and use this darker, richer blend as you would regular caramel – in tarts, cakes and biscuits or simply spooned over ice-cream.

Check out Donna's Creamy Caramel recipe and variations below:

Caramel
Salted Chocolate Caramel Tarts
Classic Tarte Tatin

 
 

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