The secret to nailing the perfect caramel

Never be afraid to make caramel from scratch again, thanks to Mary Berry's sweet suggestion.

Known for her wealth of knowledge and handy hints, British chef, Mary Berry is on a mission to simplify cooking and inspire others to create dishes they might not normally think to try.

In the latest series of Mary Berry Classic, Mary shares her secret to making a textbook caramel.

Sticky and scrumptious, this sweet treat can easily turn out burnt or gritty, which instils fear in most humble home cooks. Some of us choose to avoid making caramel from scratch for this reason, even though it's a simple recipe.

With the right tools, Mary believes you can master the perfect caramel consistency. She credits her success to a stainless steel pan, which will stop the sugar from crystallising as you dissolve it in a little water over low heat. 

Once all of the granules have dissolved into the water, turn up the heat to a steady boil. The syrup will soon start to bubble away.

After a few minutes, the syrup will become quiet. You'll notice the consistency will change and your liquid will have become thicker. You'll know your caramel is ready when it becomes a pale, golden colour.

How you choose to set your caramel can also have an impact on your success. Find a smooth-bottomed, fixed-base dish and pour your liquid all over the bottom, making sure you've covered the entire base.

Refrigerate to set, and enjoy!

To see more of Mary's tips and tricks, tune in to Mary Berry Classic, Thursdays 8.30pm on Lifestyle Food.

 
 

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