- 150 grams (3/4 cup) sugar
- 100 milliliters (just over 1/3 cup) liquid cream
- 30 grams (1 tablespoon) butter
- A non-stick pan
- Plastic or wooden mixing spoon
- Mold or a deep rectangular container
- Optional chocolate for topping
How is caramel made?
Stir continuously until the sugar dissolves over medium-low heat.
Once it melts, add the cream little by little and continue mixing.
To understand its consistency, you can try to shape it by dripping some caramel into a bowl filled with cold water. If it can be rolled and shaped, your caramel has acquired its consistency.
Add butter to the thickened caramel, if you like a slightly salty taste in caramel, you can use salted butter or add a pinch of salt at this stage.
After mixing until it becomes homogeneous, you can move on to shaping your caramel.
You can use small chocolate molds and ice molds if available, or you can use a flat tray or plate and then shape it according to the amount of your caramel and the thickness you want.
If you are not going to use a mold, place the coarse oiled paper that slightly wets the bottom, and drizzle some butter on the paper to facilitate the separation of caramel. Then pour the caramel you prepared into the container and after it comes to room temperature, keep it in the refrigerator for 1 hour and cut it into the sizes you want. If you want to serve it this way, you can cut the greaseproof paper and pack it like holiday candy. If you wish, you can dip it in chocolate that you melted in a bain-marie and serve it this way.
If you have a mold and you want to cover your candy with chocolate, you can cover the mold with melted chocolate before pouring the caramel and cool it, then pour the caramel inside. In any case, keep the chocolates and candies you prepared in the refrigerator to prevent them from losing their shape in the heat.