Store-bought caramel can be full of preservatives, so why not try to make it from scratch in under 10 minutes?
This recipe from Gordon Ramsay on BBC Good Food has more than 30 five-star ratings and uses only three ingredients.
Gordon calls his simple recipe a “classic”, with prep taking just two minutes.
It can be used to drizzle over chocolate puddings, over ice cream or used in coffee.
Make sure to use refined white granulated sugar or caster sugar, avoiding brown sugar or raw cane sugar.
Ingredients:
250g sugar
142ml of double cream
50g butter
Method:
Tip the sugar into a heavy-based frying pan and then stir in four tablespoons of water, placing it over medium heat.
Once the sugar has dissolved, turn up the heat and bubble for four to five minutes until you have caramel.
You’ll know it’s ready when the mixture is a dark golden colour and gives off a nutty toasted aroma. If you have a sugar thermometer, it should have reached around 170C.
Take the pan off the heat, then carefully stir in the cream and butter. Once cool, tip into a squeezy bottle.
If stored in the fridge, it may solidify as it cools, but you can heat it in the microwave or on the hob to loosen it again.
Any stubborn sticky caramel left on the pan or a spoon can be boiled off by adding water and heating to dissolve it.
The recipe notes said this caramel made with cream can be stored in a jar in the fridge for up to one week.
It can be frozen once cooled in a container or freezer bag, lasting for three months.
