Classic Caramel (wet method)

By Caramize

Finishing

A wet-method caramel base with sugar-stage cues for sauces, fillings, and plated-dessert work. Cook cleanly without stirring after dissolution. Yield: about 900 g sauce. Hold chilled 2 weeks and rewarm gently.

Yield: 1 portions · Prep 15 min · Bake 12 min

Ingredients

• 500 g caster sugar
• 150 ml water
• 50 g glucose syrup
• 300 ml thickened cream
• 80 g unsalted butter
• 5 g fine sea salt

Method

1. Dissolve sugar Combine sugar, water, and glucose in a clean pan. Stir only until dissolved, then stop.
2. Cook stages Cook over medium-high heat, washing down crystals. Pale straw starts near 160°C; amber develops around 170-175°C.
3. Warm cream Warm cream separately. Cold cream causes violent seizing and excessive steam.
4. Deglaze Remove caramel from heat and add cream in stages, whisking carefully as it boils up.
5. Finish Whisk in butter and salt. Blend if needed for a smooth emulsion and strain if crystals remain.
6. Store Cool quickly, label, and refrigerate. Rewarm below a simmer to avoid splitting.

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