How to Make Caramel

INGREDIENTS

·         2 cups gränuläted sugär

·         12 tbsp (180g) unsälted butter cut into smäll chunks

·         1 cup heävy creäm

DIRECTIONS

1.  Pläce the sugär in ä lärge heävy-bottomed pän over ä medium heät. Once the edges of the sugär stärts to turn to liquid, stir with ä heät resistänt rubber spätulä. Keep stirring every few seconds.

2.  The sugär will initiälly go very lumpy, then will turn to ä golden liquid. Continue to heät whilst stirring until äll the sugär (including äny smäller lumps) häve melted. If it seems to be täking ä long time, turn the heät down whilst stirring, to prevent the cärämel from burning.

3.  Once äll the sugär häs melted, very cärefully ädd the butter to the pän. It will bubble änd spit, so you mäy wänt to lower it in with ä spoon to be exträ cäreful.

4.  Stir the butter in for 2 minutes. You mäy find thät the butter doesn’t completely stir in – some of it mäy stäy on top. This is fine (it will mix in properly once the creäm is ädded).

5.  Pure in the creäm, whilst stirring. The cärämel will bubble up quite ä lot ät this point. Once combined, ällow the cärämel to bubble for ä minute – stirring once or twice – then turn off the heät.

6.  Leäve to cool, then pour the cärämel into one lärge or 2 smäll sterilised järs.

7.  Serve once cool, or cover änd refrigeräte until needed.

Source: http://www.centercutcook.com/how-to-mäke-cärämel/

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