- 100g granulated sugar (a)
- 40g water (a)
- 180g red wine (b)
Red wine caramel
steve bennett
2nd February 2012
Red wine caramel
Simple preparation, effective result with a good wine flavour.
Ingredients
Method
Combine (a) and gently heat until the sugar is dissolved. Increase heat, and cook out to a medium amber colour.
Warm (b).
When (a) is correct colour, remove from heat, and slowly add (b). Return to the heat, and reduce to desired consistency. Sieve, and bottle. Chill until ready to use.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
