Caramel
I remember watching my grandmother make caramel. Her hands — gosh those hands — toughened by years working on the land but so gentle when it came to anything she touched on the hob. In later years, I would watch her hand shake ever so slightly as she placed the clumped sugar into the pan, her paper-thin skin stretched taut, chuckling as the caramel foamed and hissed.
To this day I am felled by the power of this simple indulgence, the comfort embedded in this simple sauce’s golden hues. What seems a simple recipe needs love, care and attention to reach its full potential. Success is in the detail, so do not look away for a moment.
Makes 2 cups (500 ml/ 17 fl oz).
Ingredients 4
340 g caster sugar (superfine sugar)
125 g unsalted butter, excellent-quality, at room temperature, cut into small cubes
175 ml pouring cream (single cream)
2 tsp sea salt flakes
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Method 5
In a heavy-based saucepan over medium–low heat, heat the until it has completely melted — swirl the pan gently every 20 seconds. The sugar will clump in spots before melting slowly. Watch this part closely — it’s important not to let it burn.
Once melted, remove from the heat and whisk in the — your mixture will look as though it is possessed, violently bubbling. Continue whisking until the bubbles begin to subside.
Slowly pour in the and half the . Whisk until everything is combined.
Taste a spoonful of the caramel – if it is mouth-cloyingly sweet, add the rest of the .
Allow to cool completely before using.
Katrina Meynink's tips
Makes 2 cups (500 ml/ 17 fl oz).
Caramel can be stored in jars with a screw-top lid. It will last for 6 weeks in the fridge and up to 4 months in the freezer.
If you’d like to add vanilla, I suggest adding it separately, so you have some caramel in reserve for savoury dishes. To add vanilla, simply add 1 tablespoon of vanilla bean extract for every 500 ml (17 fl oz/2 cups) of caramel.
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Notes
5
