Made from only a few simple ingredients, caramel is a delicious, sweet addition to many cakes and desserts (or eaten straight off the spoon!)
Think of a light and sticky caramel sauce drizzled over ice cream or made into a nut brittle, or a thicker, more indulgent caramel swirled into brownies.
Making caramel at home may seem a little intimidating even to a seasoned baker, but the key is to not rush the process. We’ll show you how to make a simple caramel sauce using the Cooking Chef XL stand mixer (or on the hob) with our easy to follow recipe. You’ll be a caramel pro in no time at all!
We’ll also share some recipes to put your new-found skill to the test - why not try making our Caramel Apple Cupcakes or Millionaire’s Shortbread for your next bake?
Using your stand mixer
When making caramel, your stand mixer really simplifies the creation process. You can use the integrated weighing feature on the Cooking Chef XL to precisely measure your ingredients, helping you avoid any weighing mishaps.
The standout feature here is temperature control, which ensures your ingredients are melted at the optimum temperature so you don’t have to worry about overheating or burning the sugar.
Using your stand mixer also ensures that the caramel is evenly mixed and smooth thanks to the specially designed stir tool, avoiding any sugar crystalling that could affect the taste and texture of your sauce.
Preparing ahead
Our caramel is quick and easy. This recipe is for a classic caramel with cream, but you can make adjustments to the recipe to make different varieties and quantities to make something like Caramel Apple Cupcakes.
You’ll need a Cooking Chef XL for this recipe but we have shared details of how to make it on the hob too.
The ingredients you’ll need are: 250g caster sugar 200ml water Pinch salt (optional)
Tools: Cooking Chef XL Mixer bowl Splash guard Spatula
Or if making on the hob: Medium, heavy based saucepan Spoon/spatula
You can get ahead by measuring the ingredients listed above and preparing your baking area.
Step one
Add the butter, sugar and salt to the bowl and fit the splash guard on the mixer.
Heat to 105ºC on speed off for 9 minutes until melted
If making on the hob...
If you’re wanting to make caramel in a more ‘traditional’ way, then you can make it in a saucepan on the hob. Definitely exercise caution here though, it can get very hot and bubble over!
Add the butter, sugar and salt to a medium, heavy based saucepan.
Place over a medium heat until the sugar dissolves and the butter is melted, swirling the pan occasionally.
Bring the mixture to a simmer and continue heating until the sauce thickens and begins to caramelise.
Remove the saucepan from the heat and add the cream and vanilla extract and mix until fully combined.
Caramel tips
At first sight, making caramel may seem like a tricky process, but it really just requires a watchful eye to get it right. Being patient with this recipe will pay off!
We’ve put together some top tips to help you make the perfect caramel time and time again:
Make sure the sugar is fully dissolved, otherwise the caramel will be coarse and not the smooth consistency that you want. Don’t turn the heat up to try to speed things up!
Caramel should be a golden, coppery colour when it is cooked. If you overheat the mixture, it’ll burn the sugar and impair the flavour and texture - and nobody wants burnt caramel. Using the Cooking Chef XL to make your caramel sauce avoids any room for error.
The sauce can be very hot once it has been cooked, so don’t be tempted to do any taste testing straight from the bowl/pan. Let it cool for a few minutes before attempting to taste.
Caramel can be very sweet, which is why adding a little salt can help to balance the flavours. Salt flakes work really well for this.
You can also try adding fresh chilis to create a sweet but punchy sauce that is the perfect accompaniment to Thai beef and pork dishes, or equally as an ice-cream topping with an extra kick!
You can store your (cooled) caramel for up to 2 weeks in a clean jar in the fridge - perfect for topping ice cream, popcorn or even serving with apple slices.
After taking your caramel from the fridge, let it get to room temperature or heat it in a saucepan for a few minutes on a low heat or the microwave.
Why not try…
Now that you’ve perfected our simple caramel sauce, why not try your hand at some of these recipes?
Our delicious Caramel Apple Cupcakes will make the perfect addition to your next afternoon tea or gathering, or a classic Millionaire’s shortbread that all your friends and family will love.
You can also try making a more indulgent type of caramel for this sumptuous Banana, Chocolate and Peanut Bundt Cake, and if you’re looking for a showstopper, the tower of profiterole heaven that is Croquembouche never fails to impress.
