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Caramel Recipe

Burnt sugar used for colouring gravy and stews; for desserts such as crème caramel and in the drinks trade for colouring spirits.
Watch it carefully, don’t let it become too dark or it will become bitter.
To make a lighter caramel syrup, add another 2 tablespoons (30ml) of water after the caramel has been made. For a delicious Caramel Sauce – see Caramel Sauce.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 4 fl oz/100ml

- 8 oz/250ml Caster Sugar

- 4 fl oz/100ml Water


Put the sugar and water into a saucepan (stainless steel if possible), and place this over a low heat.

- Stir this mixture until the sugar melts.

- Increase the heat to moderate, and boil the mixture for about 5 to 6 minutes, or until it turns to a rich brown colour.

Remove the pan from the heat, and use immediately - or it will set.

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