Sugar is a wonderfully versatile ingredient. When heated it can be transformed entirely - into crisp caramel - perfect for use in desserts and other delicious sweet treats.
Dry caramel recipe
Use to make decorations. They can be made up to 24 hours in advance and stored in an airtight container.
1. Line a baking sheet with oiled greaseproof paper. Put 200g (7oz) caster sugar in a heavy-based pan with 4 tbsp water. Heat gently until the sugar dissolves.
2. Bring to the boil, then cook until it turns a medium caramel colour. Dip the base of the pan in cold water to stop the caramel cooking further. Use immediately before it begins to harden.
3. For caramel flowers, dip a fork into the caramel and use it to make abstract shapes 4cm (1½in) in diameter on oiled greaseproof paper.
4. For caramel cages, lightly oil the back of a ladle. Drizzle caramel threads in a crisscross pattern, finishing with a thread around the rim.
What to read next
Video: How to make dry caramel
Wet caramel recipe
A good sauce to use with fruit such as oranges, peaches and pineapple.
1. Put 200g (7oz) sugar in a heavy-based pan with 150ml (¼ pint) water. Heat gently to dissolve. Bring to the boil and cook until it turns a medium caramel colour.
2. Remove from the heat, stand away and pour in 150ml (¼ pint) wate.r Heat and stir to dissolve, then cool.
Can't get enough of caramel? Try these delicious, triple-tested recipes:
Crêpes with nectarines and caramel sauce
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
