This caramel is usually used to layer the bottom of cakes, desserts which will harden and set. Here’s the basic recipe.
For the caramel layer
- 100g sugar
- 50g water
Method
For the caramel layer
- Place the sugar in a pot and pour water over the sugar such that the water wets the sugar as evenly as possible. Make sure the sides of the pot does not have sugar granules stuck to it.
- Boil the water and sugar, stirring till the sugar dissolves in the water.
- Stop stirring after the sugar has dissolved and boil till the sugar mixture turns the colour of honey. (Do not stir or the sugar will not caramelise)
- Pour the caramel into prepared containers and leave aside in room temperature for it to harden.
So I used this for the layer of caramel for the creme caramel dessert.