Creamy caramel

Ingredients

• 1½ cups (375 ml) single cream
• 180 g unsalted butter
• 3 cups (660 g) caster sugar
• 1 cup (250 ml) water

Instructions

1. Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
2. 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+.
3. Remove from the heat and, working quickly, add the butter mixture in a thin steady stream, stirring to combine.
4. Return the pan to low heat and cook, stirring, for 5 minutes or until the caramel has thickened slightly.
5. Pour into a bowl and allow to cool at room temperature. 

Note

+ 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).

Tips

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.

This recipe is from Donna Hay: Basics to Brillance on SBS Food (Channel 33). Stream episodes via SBS On Demand.