This is my favourite caramel recipe. I have been using it with almost all my cakes, cupcakes, cookies, brownies, desserts etc for a long time. Its super delicious and easy to make.
I know that many people have a fear of making caramels but trust me on this one, after the first few times you make it, you will see how easy and perfect the caramel is that you will be able to make it with your eyes closed!
Although there are many ways to make caramels, i have found that this one is the tastiest, goes best will all treats and is easy to make. I have taken step by step pictures to show how it is done.
You start by placing the sugar, vinegar and water into a medium sauce pan and stirring until the sugar has dissolved. Once sugar has dissolved, it will start to bubble.
Boil on medium high heat until colour starts to change into a golden amber colour.
After about 9 minutes, the colour will change. Swirl pan occasionally to mix. Try not to stir or whisk.
Keep boiling for a couple of minutes more to darken in colour.
As soon as colour has reached this lovely golden colour, add in the pieces of cut up butter.
Add chopped butter while whisking fast. Take care because it will bubble vigorously.
Whisk until butter has dissolved.
Take off heat and add in cream while whisking fast. Careful it will bubble again. If clumps do happen to appear, place back on heat until caramel melts.
Stir until cream has all melted and caramel is smooth.
Cool 3 minutes and add in vanilla extract to taste.
Whisk and cool. Caramel will thicken as it cools.
Pour caramel into a container and cool.
So good I ate half of it with a spoon before even having a chance to use it!
Classic Caramel Recipe
This recipe is great for all treats, I use it with my cupcakes, brownies, cookies and more.
Makes about 1 cup of caramel
- 1 cup (200 gms) white sugar
- 1/4 cup (60 mls) water*
- 1 teaspoon white vinegar*
- 4 tablespoons butter, cut into pieces (50 gms) (salted for salted caramel)
- 1/2 cup (120 mls) whipping cream**
- 1/4 – 1/2 teaspoon salt (to taste)
- 1 teaspoon vanilla extract or to taste
- In a deep sauce pan, whisk sugar, water and vinegar slowly over medium high heat. Continue stirring using a wooden spoon until sugar has dissolved and mixture is syrupy.
- Once sugar has dissolved, allow to cook until caramel has turned into a golden/amber colour, stirring occasionally by swirling the pan (try not to whisk). This can take up to 10 minutes so be patient but keep a close eye on it.
- As SOON as caramel has just turned golden, turn off heat and add in butter while stirring fast. Take great care because it will bubble. This stage is important because if the caramel goes darker than a light gold colour that means it has burned.
- Once butter has all melted in, take off heat and add in cream, also whisking fast to incorporate.
- Salt may be added if desired.
- Cool 3 minutes and add in vanilla.
- Allow to cool completely before storing in an air tight container in the fridge.
* 1 teaspoon of white vinegar can be replaced by 1 tablespoon of corn syrup or honey.
For a thinner caramel sauce, replace the 1 tablespoon of corn syrup with 2 tablespoons of water.
**Whipping cream can be replaced with thick or double cream for a thicker caramel sauce.