Welcome to Cheeky Caramels Part One! Today, we’re diving into a classic butter caramel recipe that promises rich, delicious, and smooth caramels. Let’s get started and make those perfect caramel scoops!
Ingredients
- 160 grams of sugar
- 100 grams of water
- 200 grams of heavy cream
- 100 grams of unsalted butter (cut into pieces)
- 1 teaspoon of salt (optional but recommended for salted caramel)
Method
Step 1: Preparing the Sugar Syrup
- Combine Sugar and Water:
- In a medium-sized saucepan, add 160 grams of sugar.
- Pour in 100 grams of water, just enough to cover the sugar.
- Boil the Mixture:
- Place the saucepan over medium-high heat.
- Put the lid on to help prevent crystallization on the sides.
- Bring the mixture to a boil without stirring.
Step 2: Caramelizing the Sugar
- Watch for Color Change:
- As the sugar syrup boils, it will gradually change color.
- Keep a close eye on it, as caramelizing can happen quickly.
- When the sugar reaches a golden brown color, kill the heat.
Step 3: Adding the Cream
- Incorporate Heavy Cream:
- Once the sugar is golden brown, carefully add 200 grams of heavy cream.
- Be cautious as the mixture will bubble up vigorously.
- Stir gently with a fork or whisk until the cream is fully incorporated.
Step 4: Adding Butter and Salt
- Add Butter:
- Add the cut pieces of 100 grams of unsalted butter to the mixture.
- Whisk continuously until the butter is melted and fully incorporated.
- Optional Salt:
- For a salted caramel, add 1 teaspoon of salt.
- Stir well to combine.
Step 5: Setting the Caramel
- Transfer to Container:
- Pour the hot caramel into a heatproof container.
- Smooth the top with a spatula if needed.
- Refrigerate:
- Place the container in the fridge to set overnight.
- This allows the caramel to firm up to a scoopable consistency.
The Next Day: Enjoying Your Caramel
Step 6: Scooping and Serving
- Check the Set Caramel:
- After the caramel has set overnight, remove it from the fridge.
- Scoop the Caramel:
- Use a spoon or a small scoop to get the satisfying caramel scoops just like in the video.
- Taste Test:
- Enjoy the rich, buttery, and slightly salty caramel.
- For best results, let it sit at room temperature for a few minutes to soften slightly before scooping.
Tips and Troubleshooting
- Consistency Issues:
- If your caramel is too runny, you may need to cook it a bit longer next time to reach a higher temperature before adding the cream.
- If it’s too hard, it may have cooked too long or at too high a temperature. Adjust cooking time and temperature accordingly.
- Incorporation of Cream and Butter:
- Ensure you add the cream slowly to prevent vigorous bubbling.
- Whisk continuously while adding butter to get a smooth and shiny finish.
This classic butter caramel recipe is a perfect treat for any occasion. Whether you enjoy it as is, use it as a topping, or fill it into desserts, the rich and buttery flavor with a hint of saltiness will surely impress. Follow these steps carefully, and you’ll have a batch of delectable caramels ready to enjoy.
The Taste: An 8.5 out of 10! Adjust sweetness, saltiness, and cooking times to suit your preference, and you’ll get a perfect 10 next time. Enjoy making and eating these delightful caramels, and happy cooking!
Feel free to share your experience or ask questions in the comments section. Your feedback helps us improve and provides inspiration for future recipes. See you next time with another delicious treat!
Detailed Recipe Instructions
To ensure that you get the perfect caramel every time, here are more detailed instructions and tips for each step of the process.
Step 1: Preparing the Sugar Syrup
- Combine Sugar and Water: The ratio of sugar to water is crucial. Too much water, and it will take longer to caramelize. Too little, and the sugar might burn too quickly. Make sure the water just covers the sugar.
- Boil the Mixture: Avoid stirring the sugar once it starts boiling. Stirring can cause crystallization, which will ruin the smooth texture of your caramel. Instead, gently swirl the pan if necessary to ensure even cooking.
Step 2: Caramelizing the Sugar
- Watch for Color Change: The sugar will first dissolve, then start to bubble and eventually change color. The golden brown color indicates that the sugar has caramelized. Be careful not to let it get too dark, as this can result in a bitter flavor.
Step 3: Adding the Cream
- Incorporate Heavy Cream: Adding the cream will cause the mixture to bubble up vigorously. Adding it slowly helps control the bubbling. The cream should be at room temperature or slightly warmed to prevent it from seizing the caramel.
Step 4: Adding Butter and Salt
- Add Butter: The butter not only adds richness but also helps to stabilize the caramel. Adding it in pieces and whisking continuously ensures a smooth, glossy finish.
- Optional Salt: Salted caramel has become very popular for a good reason. The salt balances the sweetness and enhances the caramel flavor. Add it according to your taste preference.
Step 5: Setting the Caramel
- Transfer to Container: Use a heatproof container, as the caramel will be very hot when poured. Smoothing the top ensures an even texture once set.
- Refrigerate: Letting the caramel set in the fridge overnight ensures that it firms up properly. This makes it easier to scoop and enjoy the next day.
Final Tips
- Tools: Use a heavy-bottomed saucepan to prevent the sugar from burning. A wooden spoon or heat-resistant spatula is best for stirring.
- Temperature: If you have a candy thermometer, aim for a temperature of around 240°F (115°C) for a soft caramel. Adjust according to your desired firmness.
- Storage: Store your caramel in an airtight container in the fridge. It will keep for up to two weeks. Let it sit at room temperature for a few minutes before scooping if it becomes too firm.
By following these detailed steps and tips, you can achieve perfect, rich, and delicious butter caramels every time. Enjoy your homemade treat!
