Brown sugar caramel
Making a successful caramel.
Indulge your sweet tooth with brown sugar caramel, a quick and easy recipe to make at home. This homemade liquid caramel promises a creamy texture and incomparable flavour, whether you use it to decorate your desserts or as a spread. Learn how to prepare it with salted butter for an added gourmet touch. You will also discover how to prevent your granulated brown sugar from crystallising. Get ready to enjoy sweetness and delicious flavour.
- Portions pour a jar of caramel gourmands
- Preparation : 15 minutes
- Cuisson : 15 minutes
Ingrédients
To make a caramel:
- 250 grammes of la Perruche granulated brown sugar
- 150 ml water
- A dash of lemon juice
Caramel made with brown sugar and salted butter:
- 125 g slightly salted butter
- 312 ml whipping cream
Étapes de la recette
Gather all the ingredients: La Perruche granulated brown sugar, salted butter, water, lemon juice and whipping cream.
- Place the La Perruche granulated brown sugar, water and lemon juice in a heavy-bottomed saucepan. This type of pan distributes the heat perfectly.
- Then, bring the mixture to a boil without using a utensil to stir it. Why is this? Using a utensil to mix the caramel can cause the sugar to crystallise.
- Heat the mixture over a low heat to allow the sugar to melt slowly.
- 4. Once the granulated brown sugar has darkened, stir the pan gently until the caramel is smooth.
- NB: La Perruche granulated brown sugar is naturally more coloured than white sugar, so it is difficult to judge how far the caramel has advanced. The trick is to use a thermometer to monitor the ideal temperature: 160°. Be careful because if it reaches 180°, the caramel may burn.
- Place the salted butter in a heavy-bottomed saucepan.
- Add the cream and mix well. Add your granulated brown sugar, water and lemon juice mixture, being careful to avoid splashing.
- Stir occasionally to prevent the mixture from burning.
L'astuce du chef
For a foolproof caramel:
Unlike white beet sugar, La Perruche granulated brown sugar is flavoured with aromatic notes of Bourbon vanilla and caramel. So, our caramel recipe will be richer in flavour than one made with white sugar.
Granulated brown sugar caramel goes wonderfully well with a waffle, served with a scoop of vanilla ice cream or as a topping on muffins with speculoos pieces. It also makes a simple and delicious topping for a rice or semolina pudding or floating islands. And a salted butter caramel made with granulated brown sugar will elevate pancakes or French toast to a new level or top off an apple tarte tatin to perfection.
How do you make a good caramel?
Here are a few extra tips for perfect caramel:
- Use a thick-bottomed pan so it cooks evenly.
- Don’t stir the sugar when it starts to melt to avoid lumps forming.
- Don’t add all the sugar at once – add it gradually to control the caramelisation process.
- Pay close attention to the colour of the caramel: a caramel that is too light will be too sweet, while one that is too dark will taste burnt.
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