How to make a basic caramel

The  Staff Canteen

The Staff Canteen

Editor 13th April 2017

So today I’m going to make a simple caramel for you so in a pan we have caster sugar which has been set straight with water and another glucose syrup, glucose syrup we add to the caramel to help stop crystallisation which would make the caramel unusable so that's in there for the sole reason to help stop the sugar crystallising, so we place that on the heat to dissolve on a medium temperature, once it’s dissolved we’re going to turn up the heat to bring it to a boil and then cook it for about ten minutes, ten to twelve minutes until we reach our lovely blonde, golden caramel colour, okay now our caramel is up to a boil, it’s nice and smooth, everything has mixed in and dissolved correctly.

Now at this stage we're going to cook it to the right colour of caramel that we want, it’s important at this stage that we don’t try to stir it or agitated in any way with a metal spoon or a heatproof Marice because that will potentially crystallize the caramel, crystallize at this stage we won’t be able to use it, okay so the sugar is starting to take colour now, I’m just going to give it a little movement in the pan and to make sure it’s colouring evenly.

This is very important at this stage, don’t be tempted to taste it, it’s super hot it’s at 190 degrees, so don’t be tempted to put your finger in it as it’ll result in a bad burn. Now we’ve reached our colour all I’m going to do is pour it out onto a piece of silicon paper like I have here for the sugar to cool down and there we have our basic caramel.

Find your next job as a Pastry Chef here.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 13th April 2017

How to make a basic caramel