On Tuesday night I had a small pot of double cream to use up (I still can’t remember why it was in our food shop list) so decided that I would have an attempt at making caramel.
I found these step by step instructions over at Sally’s Baking Addiction so used this as a basis.
After I had started weighing out the ingredients I realised that I didn’t have any granulated sugar like the recipe suggested, so just went ahead with my golden caster sugar instead – on the basis that surely any kind of sugar would do something good with butter and double cream!
After about 10 minutes of stirring the sugar round in the hot pan with barely any change in consistency, I was getting impatient, so started adding the butter, slowly bit by bit. Slowly the mixture turned a rich brown so after a little more time I started adding the cream over the course of about another 10 minutes. The cream caused some bubbling and boiling but I persevered and soon I made the decision to abandon the liquid caramel ideas and pour the caramel into a tin instead, so it would set and I could use it as a brittle caramel topping for cakes (or melt it down for a toffee sauce) and biscuits.
After it had set in the fridge – which didn’t take long, I then broke it up with a rolling pin into shards, and whizzed some of it up so I can get a nice toffee crumble effect as well as having some larger more dramatic shards.
Even though I ended up with something I hadn’t intended to, I’m glad I persevered as I’ve still ended up with something yummy I can incorporate into future baking attempts!