Caramel is one of the classic flavours you'll find in sweet treats and desserts. Its made by placing sugar under heat until it caramelizes. There are two types of caramels: wet and dry. You can make a wet caramel by placing white sugar and water under medium heat until the water boils off and sugar starts to caramelize. Dry caramel is made by placing white sugar under heat until it liquefies and caramelizes. You can adjust the intensity of the bittersweet flavour of the caramel by adjusting the amount of time the sugar spends under the heat. However, there is a small margin of error as the caramel can burn.
Our caramel sauce is very delicious. I find that the treacle adds a complexity to the sauce. I remember the first time I made this for my popcorn, they were so mourish that I couldn't resist another helping. The best thing about making caramels is that the ingredients are inexpensive. This recipe is a classic and will be a popular one for your sweet treats. You can also use this as part of a filling for our steamed bao buns with roasted walnuts or hazelnuts.
Prep time: 10 minutes cooking time: 20 minutes
100g caster sugar
125g double cream
75g unsalted butter
60g treacle (Bootstrap molasses can also work)
1 teaspoon (4g) of Maldom sea salt
Place the butter, sugar and treacle in a saucepan and turn the hob to medium heat. Stir until everything has melted.
Once the mixture has come to a simmer, remove the saucepan from the heat and add double cream and salt. The sauce is now ready but be careful as it's still hot.
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