Caramel for Drip Cake
Smooth caramel thick for dripping onto a cake.
Equipment
- 1 250ml Glass Jar
Ingredients
- 1 cup Heavy Cream
- 6 tbsp water
- 1 tsp Vanilla
- 1 cup Caster Sugar
Instructions
- Place the sugar and water together in the saucepan and a candy thermometer. Turn heat to medium and let it simmer to a dark brown which can take 8 to 10 minutes. Do not stir during this process as it can cause the sugar to crystalize.
- This is the golden amber brown colour you won't and it has reached 170℃ degrees. If the colour is a light golden brown than when you add the cream to the caramel it want thicken as it cools and will be too runny to hold on the cake.
- Mix the cup of cream with the vanilla and add to the boiled sugar. Just remember it will steam. Stir the cream into the caramel.
- Just and pour caramel into a sterilized jar and it will keep in the fridge for 3 weeks. Place the jar into the microwave to warm it back up again to a pourable consistency.
Video
Notes
- Measure all ingredients before starting.
- Remember boiled sugar can burn you skin which is why you have all ingredients measured to help be organised.