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Homemade Caramel

 Homemade Caramel

                               Prep time: 20 min




Today I will explain how to make Dry Homemade Caramel, Rich and delicious, perfect for all sorts of recipes, use it as a filling, drizzle, or just eat it by the spoonful!

So this time I will mention the tips first so you can make the best homemade caramel.

My tips for the best homemade caramel:

1.     Make sure to Prep all your ingredient before you start, because things will speed up at the end and for safety reasons.

2.     Try to use a deep big heavy saucepan, because the Caramel will bubble up when you add the milk, and we don’t want it to overflow as well.

3.      Don’t stir the Caramel at the beginning, because stirring will cause crystallization, and you don’t want sugar cubes in your Caramel.

Never leave your Caramel sauce unattended, your sugar can go from toasty to burnt pretty quickly though, so make sure you keep a close eye on it!   


Ingredient:

1.     I cup of sugar (200 grams)

2.    1 cup of warm milk (200 grams)

3.    1.5 tbs of cold butter

4.    1 tbs of corn starch melted in 2 tbs of milk (to thickness the Sauce)

5.    A pinch of salt (optional)

 How to do it:

1-     In a big clean saucepan over medium heat, add sugar and shake the saucepan a little bit so the sugar is evenly distributed. Move the saucepan around every few minutes to keep the sugar heating evenly, but do NOT stir constantly.

2-      We will notice that the bottom layer of sugar is starting to caramelize, we will start stirring slowly until it melts, the sugar will clump first and eventually start to melt. This can take up to 10 minutes. Be patient! You’ll know your caramel is done when it’s fully liquid and no clumps of sugar remain. If we notice that the caramel is getting darker, we can turn down the heating unit and all the sugar milted (keep an eye on the sugar)

3-     Turn down the heat. Add butter to the melted sugar and stir until the butter is fully melted and combined.

4-     Remove your pan from heat. start adding your warm milk gradually, the mixture will begin to bubble up violently, I am aware that this would cause most people to get alarmed but at that moment you need to whisk vigorously while you add the milk. Be patient! You’ll know your caramel is done when it’s fully liquid and no clumps of sugar remain.

5-     Add the cornstarch–milk mixture. stir a little bit.

6-     Add the salt (optional), to balance the sugar, and add flavor. 

7-     Once it is done, carefully transport it into a pot, container, or cup (it’s up to you ), cover it, and let it cool, then transfer it to the fright.

 

How long does homemade caramel last?

You can store it in a jar for up to 2 weeks in your fridge. You can also freeze the caramel for up to 3 months.

do NOT stick your fingers anywhere near the caramelized sugar and fight any urge to lick hot caramel from a spoon. 

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