Liquid caramel isn’t just for sundaes (ahem, Megan), it’s a useful component for chocolates and all kinds of desserts. So, we figured it was about time we shared our go-to liquid caramel recipe.
The following recipe is the baseline that we return to again and again, adjusting to suit our needs (see Variations, below).
- 133g sugar (1)
- 100g glucose (liquid)
- 300g heavy cream
- 67g butter
- 166.6g sugar (2)
- small pot (2L) – x2
- whisk/ spatula
- In the first sauce pot, combine salt, sugar (1), liquid glucose, heavy cream and butter. Bring to a boil
- In a second sauce pot, heat pan and slowly cook sugar (2) by adding a little bit at a time.
- Once the sugar reaches the desired colour, slowly drizzle in the hot cream/ butter mixture.
- Cook mixture until it reaches 107°C/224.6°F
- Let cool to room temperature before use.
- Substitute fruit purees for some of the cream for a fruit caramel.
- Add 1g of sea salt to the recipe to give you a salted caramel.
- Cook the caramel to a higher temperature for a firmer texture.
- Reduce 10% of heavy cream and replace it with alcohol of your choice for an alcohol-based caramel. *** Stir in the alcohol once the caramel has reached room temperature.
- If you can’t get your hands on liquid glucose, corn syrup will work as a substitute.
FAQs, Tips, Troubleshooting:
- For the dry caramel method (the process of cooking the dry sugar):
- Make sure that your sauce pan/pot is clean. Any impurities will crystallize the sugar.
- A wider sauce pan with a larger surface area will make the process easier.
- Make sure the sauce pan is preheated.