This smooth, creamy caramel will be a staple will soon become a family favourite.
Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
Place the sugar and water in a medium saucepan over high heat and cook, stirring with a metal spoon until combined. Bring to the boil and cook without stirring until the temperature reaches 180°C (350°F) on a sugar thermometer and the mixture is deep golden in colour+.
Remove from the heat and, working quickly, add the butter mixture in a thin steady stream, stirring to combine.
Return the pan to low heat and cook, stirring, for 5 minutes or until the caramel has thickened slightly.
Pour into a bowl and allow to cool at room temperature.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
+ For a richer caramel with a subtle burnt flavour, let the sugar and water cook until it’s a little deeper in colour, or 185°C (365°F).
* It’s worth investing in a sugar (or candy) thermometer. They’re available at kitchen shops and some supermarkets, and take the guesswork out of heating creams and sugar syrups for homemade treats.
* Store creamy caramel, in an airtight container or jar, in the refrigerator for up to 1 week.
* To make salted caramel, simply stir in 1 teaspoon of sea salt flakes at step 4.
* Makes 3½ cups
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