Caramel 101
If you’ve ever struggled with caramel, crystalising it in the pan or burning it, then this guide will take you through making the perfect caramel at home, step
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Immersion blender
- Candy thermometer
- Cake ring
- Silicone baking mat
- Fine-mesh sieve
- Saucepan
- Whisk
- Spatula
- Pitcher
- Stove
- Microwave
- Refrigerator
- Plastic wrap
Ingredients
- 25 g Water
- 200 g Caster Sugar
- 175 g Double/Heavy Cream
- 45 g Whole Milk
- 135 g Liquid Glucose
- 80 g Caster Sugar
- 60 g Unsalted Butter, Cubed + Cold
- Flaked Sea Salt
- 125 g Double/Heavy Cream
- 250 g Caster Sugar
- 50 g Liquid Glucose
- 160 g Unsalted Butter, Cubed + Room Temperature
- 6" Square Frame
- Digital Thermometer
- Bamix Hand Blender
