I made two caramels today, well I attempted to! The first went pretty well until it was time to cool it down, it’s now a hard block of toffee that’d break your teeth! Thankfully the second was perfect!
Also the only reason this has turned into a brown sugar caramel is because I ran out of white sugar.
This is perfect for macarons after 2 hours in the fridge!
1/2 cup of brown sugar
1/4 cup salted butter
1/2 cup of cream
Large pinch of fleur de sel/ coarse salt
Pop all ingredients into a heavy non stick pan.
Dissolve sugar, melt butter and stir to combine everything.
Keep stirring until the whole lot of liquid bubbles.
Then leave on heat for1-2 minutes without touching it.
Remove from heat and leave to cool until it’s cool enough to taste.
Pop into a jar and store in fridge for a few hours to harden.
*This can be served with dessert before refrigeration and can be reheated on the pan.