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: