Transform your cakes and desserts with rich, homemade caramel. As a seasoned pastry chef, I've perfected this simple recipe for consistently golden results every time.
Ingredients for the Basic Recipe
Step-by-Step Instructions
1. Combine 100 g granulated sugar and 3 large tbsp water in a saucepan. The water helps prevent burning for even caramelization.
2. Heat on low, allowing the sugar to melt for about 3 minutes until bubbling. Wipe down the pan edges with a damp brush to avoid crystallization—resist stirring.
3. After about 5 minutes, the mixture will color. Gently whisk until light brown, then immediately remove from heat to prevent burning.
Crispy Nut Caramel Variation
Pour onto a parchment-lined baking tray and sprinkle with chopped pecans, walnuts, or almonds. Once set, crush for a crunchy dessert topping.
Caramel Sauce Variation
Follow the basic recipe, then stir in 200 ml heavy cream after step 3. For extra creaminess, add 100 g butter once cooled.
Salted Caramel Variation
Stir in ½ tsp coarse sea salt at the end. Pairs perfectly with hot chocolate—explore more hot chocolate recipes for inspiration.
