One of the things that scares people in cookery is making caramel – or caramelised sugar. It won’t be scary anymore when you see how easy it is. First of all you need a solid saucepan (like this one from the Delia Online Bakeware and Equipment Range). It’s best to choose one that’s pale colour.
All we are going to do is pour in 110 grams of golden caster sugar.
Place the saucepan over a medium heat, and leave it just like that.
Keep an eye on it until the sugar begins to melt and turn into liquid, all around the edges.
This will take 4 to 6 minutes, and you need to just leave it be, don’t be tempted to stir it.
When it starts to melt all round the edges, give the pan a good shake, and leave it on the heat until about a quarter of the sugar has melted.
Now using a wooden spoon stir it gently.
Until the sugar crystals have all transformed into liquid.
And you can see there’s none left on the back of the spoon.
Continue to cook, stirring now and then, until the melted sugar turns to the colour of dark, runny honey. And to see this is why you need a pale saucepan. The whole thing should take about 10-15 minutes.
Now, take the pan off the heat and add two tablespoons of tap water.
Stand back, as it may splutter a bit at this stage.
Then put the pan back on a gentle heat and stir to melt any lumps that may form.
So that’s how to make a perfect caramel!
You can also watch our Cookery School video of How To Make Caramel by clicking here