Caramel recipes: How to make caramel brittle and sauce
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Caramel is a popular filling for chocolates and cakes, and it can also be used as a sauce for desserts. You’d think that making this sweet treat would be difficult, but it’s much easier than you’d think. Express.co.uk explains how to make caramel sauce and caramel brittle.
How to make caramel brittle
This BBC Good Food caramel almond brittle recipe is easy to follow, but sugar syrups are extremely hot so mind your fingers!
If any hot caramel touches your skin, run it under cold water immediately.
- 100g bag toasted flaked almond
- 100g golden caster sugar
- 50g butter , plus extra for greasing
- ½ tsp salt
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Lightly butter a lipped baking tray and spread the almonds over it in a thin, even layer.
Put the sugar, butter, salt and four tbsps of water into a smooth-bottomed frying pan and heat gently, stirring, until the sugar dissolves.
Increase the heat and boil for about five minutes, or until it starts to turn light golden brown.
Stir every now and again as some patches will start to caramelise faster than others.
Carefully tip the caramel over the nuts and leave to cool completely.
Once cold, shatter the caramel.
An easy way to get clean sharp pieces is to put the point of a sharp knife vertically onto the caramel and bash the handle with a rolling pin, like a hammer and chisel.
Serve on top of chocolate puddings, ice cream, or whatever you like.
Keep for up to two days in an airtight container, interleaved with non-stick paper, in a cool, dry place (not the fridge).
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Caramel sauce recipe
Once again, caramel gets extremely hot and can burn your skin so avoid dipping your fingers into it.
Run your skin under cold water if it comes into contact with the hot caramel.
- 250g caster sugar
- 142ml pot double cream
- 50g butter
Tip the sugar into a heavy-based frying pan, stir in four tbsp water, then place over a medium heat until the sugar has dissolved.
Turn up the heat and bubble for four to five mins until you have caramel.
Take off the heat, then carefully stir in the cream and butter.
Leave the sauce to cool, then tip into a squeezy bottle.
To clean a caramel pan, simmer water in it until all the caramel has dissolved, then wash as normal.
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