Ingredients:
200g (7oz) sugar
300ml (½pint) water
1. Put 200g (7oz) sugar in a heavy-based pan with 150ml (¼pint) water. Heat gently to dissolve sugar without boiling.
2. Bring to boil then continue to cook without stirring until it turns a dark golden colour.
3. Once syrup starts to colour, watch it closely – colour can deepen rapidly, and very dark caramel may taste burnt or slightly bitter. It’s important not to stir caramel, otherwise it may crystallise.
4. Turn off heat and pour in 150ml (¼pint) water. Stir and leave to cool. Serve.
Use your skills to make these triple-tested recipes:
Salted caramel profiteroles recipe
Crème brulée recipe
5 quick dessert recipes
Montreux saucepan (2 litres, 18cm), Kuhn Rikon UK. Classic glass measure jug (0.5 litres), Pyrex. Wooden spoon, chef's own.
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
