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Liquid Caramel

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Charlie Weiss edited this page Dec 25, 2019 · 3 revisions

Makes 1-2 cake pans of caramel

Ingredients

  • Sugar - 4 cups
  • Unsalted butter - 344 g (a little less than a pound)
  • Heavy cream - 2 cups

Tools

  • Large pot
  • Oven mitts with which to hold pot
  • Heat-resistant spatula
  • Large sieve
  • 1-2 cake pans
  • A clear spot in the fridge for the caramel to cool.

Instructions

Note: This is very time sensitive. Have EVERYTHING ready in the correct amounts. Be very careful of sloshing, caramel burns hurt like hell and last awhile.

  1. Put sugar in pot and warm over medium heat. Stir occasionally, but let sugar melt. When sugar starts to melt noticeably, stir it slowly and constantly. Make a pocket in the middle of the pot where you can see the bottom-- if this fills quickly with liquid caramel, move quickly to the next step.

  2. CAREFULLY add butter to sugar. Stir constantly to prevent burning until there are no visible sugar crystals, and quickly move to the next step (there may be clumps, but that's okay).

  3. Turn the heat off. Stir in the heavy cream, until fully incorporated. The caramel should be a nice light golden color.

  4. Place the sieve over the cake pans and pour the caramel through it. It will catch the clumps.

  5. Put the caramel in the fridge to cool. Optional: Pour salt over the caramel in a light layer for salted caramel. Once cool, mix in with a fork.

Source: Worked in a bakery.

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