Carmel Recipe
Make Carmel Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare Your Ingredients
Gather all the ingredients: granulated sugar, unsalted butter, heavy cream, vanilla extract, and sea salt. Measure them accurately.
- 2
Set Up Your Cooking Equipment
You will need a heavy-bottomed saucepan, a wooden spoon or heat-resistant silicone spatula, and a heatproof container for the caramel once it's done.
Cooking
- 3
Melt the Sugar
In a heavy-bottomed saucepan, add 1 cup of granulated sugar. Heat over medium heat, stirring constantly with a wooden spoon. The sugar will begin to clump and then melt into a clear liquid.
- 4
Add Butter
Once the sugar has completely melted and is a rich amber color, carefully add 6 tablespoons of unsalted butter. The mixture will bubble up vigorously, so be cautious. Stir until the butter is fully melted and incorporated.
- 5
Incorporate Cream
Slowly pour in 1 cup of heavy cream while stirring continuously. The mixture will bubble again, and you need to stir until smooth. Continue cooking for another 1-2 minutes until the sauce thickens slightly.
- 6
Finish with Vanilla and Salt
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and 1 teaspoon of sea salt. Mix well until combined.
Cooling and Storage
- 7
Cool the Caramel
Allow the caramel to cool in the saucepan for about 10 minutes. Then, carefully pour it into a heatproof container. The caramel will thicken further as it cools.
- 8
Store the Caramel
Once cooled, store the caramel in an airtight container in the refrigerator for up to two weeks. Reheat gently before using if it becomes too thick.
