How to Make Caramel

Wet caramel begins by dissolving sugar in water. Add sugar to the saucepan, then pour in just enough water to saturate it. Stir gently to combine and place over medium heat. Once the sugar has dissolved and starts to simmer, stop stirring. The mixture will bubble and slowly change colour. Allow it to cook until it turns a rich amber. You can brush down the sides of the pan with a wet pastry brush to prevent crystals forming.

Wet caramel cooks more slowly, giving you more control over the colour and flavour. It is a better option if you are new to caramel making or need a larger quantity.

Turning Caramel into Sauce

To make a caramel sauce, carefully add warm double cream to the finished caramel off the heat. The mixture will bubble vigorously. Stir to combine, then add a knob of butter and a pinch of salt. Return to low heat and stir until smooth. This sauce can be used over puddings, ice cream or fruits and keeps well in the fridge for up to two weeks.

Chef Tips for Perfect Caramel

Use granulated white sugar for the clearest, most predictable results. Avoid caster sugar which can clump more easily. Always watch the pan closely. Caramel goes from golden to burnt in a matter of seconds. The darker the colour, the more bitter the flavour. For a balanced result, remove the pan from the heat when the caramel is deep amber and smells toasty.

To clean the pan, fill it with water and bring to a simmer. The hardened sugar will dissolve without scrubbing.

Common Mistakes to Avoid

Do not stir dry sugar once it starts melting, as this causes crystallisation. Resist the temptation to turn up the heat, which leads to uneven cooking and bitterness. Always add cream slowly and off the heat to avoid splatter burns. And above all, do not touch hot caramel. It sticks and burns badly. Use caution and respect the heat.

Serving Ideas

Drizzle caramel sauce over sticky toffee pudding, banoffee pie or apple tart. Pour into moulds to set for a crème caramel base. Toss nuts or popcorn in warm caramel to make sweet snacks. You can also fold it into buttercream for a showstopping cake filling or swirl through brownie batter for extra indulgence.

Dietary and Storage Notes

Caramel is naturally gluten free and vegetarian. To make it dairy free, use plant-based butter and coconut cream, although the flavour will have a tropical note. Store caramel sauce in a sealed jar in the fridge and reheat gently to loosen before serving.

Final Thoughts: The Sweet Science of Sugar

Making caramel is a small culinary triumph. With just one or two ingredients and a bit of attention, you create something with extraordinary flavour and texture. Whether you spoon it over your favourite dessert or use it as the base for something even grander, homemade caramel brings a richness no bottled version can match. Start simple, take your time, and you will soon be turning sugar into gold with confidence.