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    Home › Recipes › Yo's Rich Caramel!

    Yo's Rich Caramel!

    All beautiful cakes start with the basics, but it can be tough to know where to begin. Get Yolanda’ Gampp's must-have recipes and the key techniques and knowledge you need to get them RIGHT. Learn the building blocks of baking in Yolanda's FREE 4-Week Program that teaches YOU how to be a better baker! 

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    Caramel - especially the homemade kind - is seriously underrated and INCREDIBLY easy. Once you’ve made my recipe, you’ll never go back to store bought.  Make a double batch and keep a jar in your fridge, ready to be drizzled, dipped and devoured. Seriously, you could put it on anything and it would taste delicious.

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    • Ingredients
    • Tools
    • Instructions

    1 cup + 2 Tablespoons Sugar
    3 Tablespoons Water
    ½ cup Heavy Cream (35%)
    1/4 cup Unsalted Butter, cold

    HOLIDAY VARIATIONS

    Spice It Up 

    • For a spiced caramel, add a ¼ tsp nutmeg, ¼ tsp clove, and ½  tsp cinnamon to your caramel at the end of the recipe


    Maple Syrup

    • For a maple syrup flavored caramel, start by adding 3 Tbsp of maple syrup to your caramel. Add more if you like, but remember it will loosen your caramel.


    Adults Only

    • For an adults only version of caramel, start by adding 3 Tbsp of dark rum to your caramel. Add more if you like, but remember it will loosen your caramel.


    YIELD

    • Makes 2 cups of caramel

    PREP TIME

    • 15 minutes

    PAIRINGS

    • Chocolate Ginger Cake and Spice It Up Caramel

    • Sweet Potato Cake and Maple Caramel

    • Gingerbread Cake and Adults Only Caramel 

    TIPS

    • Use a clean and heavy bottom pot for your caramel to avoid crystallization. To prevent your caramel from bubbling over, warm your cream before adding to the caramel! This recipe keeps in the fridge for up to a month in an airtight container.

    Item Name: Availability:
    Measuring cups
    Measuring spoons
    Medium sized heavy bottom pot with lid
    Heat safe bowl
    Wooden spoon
    Sieve

    Boil Sugar

    Place sugar into a heavy pot and pour water over top. Place your pot on medium-high heat and cover with a lid. Once you see the sugar beginning to boil, remove your pot lid.


    Add Butter

    Place your cold butter into a heatproof bowl and rest a sieve on top.


    Heat Whipping Cream

    Heat your heavy cream in the microwave for about one minute, or until hot.


    Stir Sugar

    Continue to watch your sugar until it starts changing color. Once amber in colour, use a rubber spatula to stir the sugar until even in colour. Remove your pot from the heat.


    Pour Whipping Cream

    Remove your pot from the heat. Slowly Pour in half of your hot heavy cream into your caramel, whisking carefully. Pour in the remaining hot cream and stir until combined.


    Pour Caramel

    Pour the caramel through the sieve onto the cold butter. Let the butter melt into your caramel for about 5 minutes.


    Stir Mixture

    Gently stir the mixture until it comes together. Set aside to cool completely and thicken.


    Congratulations!

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