Follow this easy guide to make these two types of caramel at home.

Step 1: Combine 1 cup sugar and 1/4 cup water in a very clean pot over low heat.  

Step 2: Stir until the sugar dissolves, ensuring mixture never boils before every single sugar crystal is dissolved.  

Step 3: Remove spoon and do not use again (as this can cause sugar crystallisation). Turn heat on high to bring to a boil.  

Step 4: Cook for about 10-15 minutes. During this time, you can swirl the pot occasionally to ensure even heat distribution. Look out for any white sugar crystals appearing on the side of the pot. If this appears, dip a clean pastry brush in water and brush crystal to melt it away. 

Also read: The 101 on caramelisation

Step 5: The mixture will become light amber. Keep a very close eye as temperature increases very quickly. Continue cooking until mixture turns medium brown or amber in colour. (You’ll notice bubbles become larger.) Proceed to step 6 for caramel sauce. If making hard-crack caramel, remove from heat immediately.  

Step 6: Turn heat source off and add 1/4 cup cream and 1/4 cup butter simultaneously – be careful, the mixture rises about 4 times in size and is very hot. Once mixture subsides slightly, about 30 seconds later, start whisking to combine evenly. Set aside to cool for about 15 minutes, before using. 

Two types of caramel 

1. Hard-setting caramel: Use for caramel shards, brittle, coating or spun sugar. 

• Sugar and water
• Follow steps 1-5
• Best served immediately once set, especially in rainy weather. If made ahead, store in an air-tight container in a cool, dark place. 

2. Caramel sauce: A pouring or spreadable sauce, also called butterscotch sauce. 

• Sugar, water, butter and cream
• Follow steps 1-6 
• Store covered at room temperature for up to a day, or refrigerate for 1 week.

Recipe and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read: Five caramel desserts that will hit the right spot

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