Tired of store-bought caramel laden with preservatives? Crave the rich, buttery sweetness of homemade caramel but don’t want to spend hours in the kitchen? Renowned chef Gordon Ramsay has the perfect solution: a simple, 3-ingredient caramel recipe that takes just minutes to prepare. This recipe, which boasts over 30 five-star ratings on BBC Good Food, is a testament to its ease and deliciousness.
Gordon’s Classic Caramel: A Quick & Easy Treat
Gordon calls this recipe a “classic,” and for good reason. The preparation time is a mere two minutes, making it the ideal treat for even the busiest cooks. This versatile caramel can be used to drizzle over chocolate puddings, over ice cream, or even added to your morning coffee for a touch of decadence.
The Secret to Success: The Right Sugar
To ensure a perfect caramel, use refined white granulated sugar or caster sugar. Avoid brown sugar or raw cane sugar, as they can alter the caramel’s texture and flavor.
The Recipe:
Ingredients:
* 250g sugar
* 142ml of double cream
* 50g butter
Instructions:
1.
Start with the sugar:
Tip the sugar into a heavy-based frying pan. Stir in four tablespoons of water and place the pan over medium heat.2.
Dissolving the sugar:
As the sugar heats, stir continuously until it fully dissolves. Once dissolved, turn up the heat and allow the sugar to bubble for four to five minutes.3.
Achieving caramel perfection:
Keep a close eye on the sugar as it bubbles. You’ll know it’s ready when the mixture turns a dark golden color and emits a nutty toasted aroma. If you have a sugar thermometer, aim for a temperature of around 170°C.4.
Adding the cream and butter:
Take the pan off the heat and carefully stir in the cream and butter. Be cautious as the mixture will be hot.5.
Cooling and storage:
Once cool, pour the caramel into a squeezy bottle for easy dispensing. If stored in the fridge, the caramel may solidify as it cools, but you can easily loosen it again by heating it in the microwave or on the hob. Any stubborn sticky caramel left on the pan or a spoon can be boiled off by adding water and heating to dissolve it.Storage Tips:
*
Refrigerator:
This caramel can be stored in a jar in the fridge for up to one week.*
Freezing:
Once cooled, transfer the caramel into a container or freezer bag and freeze for up to three months.Why This Recipe Works:
This simple recipe works because it relies on the fundamental principles of caramel-making. By using just a few ingredients, you achieve the rich, complex flavor and smooth texture that distinguishes homemade caramel from its store-bought counterparts. So, ditch the store-bought caramel and give this recipe a try. You’ll be amazed at how easy and delicious it is!
