Caramel has to be the toughest thing to make. How long do you cook the sugar for? Do you add water or make it dry? What is the dry and wet method? And really, what IS the perfect colour?
I strongly believe the best way to make caramel is with water, what many know as wet caramel, or the wet version. It really has to be the toughest thing to make with the simplest ingredients, sugar and water. So here’s my recommendation on making that perfect caramel. This is not your soft chewy caramel, it’s what you’d like to add for the crunch.
1 cup sugar
1/2 cup water
- Add sugar and water to a pan and bring to boil on medium heat
- Let it cook for 15-20 mins
- Keep swirling the pan, do not stir with a spoon
- Once a nice light brown colour has been achieved and you notice the syrup is thick pour out onto a sheet with baking paper
- It will set instantly but let it cool completely before touching it
- Don’t use a coloured based pan, you won’t be able to tell when the sugar starts to caramelise
- If you keep swirling you’ll be able to tell when the sugar starts to become brown and reaches the desired colour
- If you let it become dark, its burned, so make sure it’s a nice light golden colour
- Do not at ANY point try and taste the syrup, it will burn your tongue at a level you have never experienced before