Ever found yourself needing a quick dessert to impress guests or satisfy your sweet cravings? This 6-Minute Caramel recipe is here to save the day! It’s faster than brewing a pot of coffee and just as satisfying. With only a handful of ingredients, you’ll have a rich, smooth caramel ready to drizzle over ice cream, desserts, or even eat by the spoonful.
Recipe Details
- Prep Time: 1 minute
- Cook Time: 5 minutes
- Total Time: 6 minutes
- Servings: 4
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract (optional)
- A pinch of salt (to balance out the sweetness)
Instructions
- Start the Caramel: In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar has dissolved.
- Heat Without Stirring: Increase the heat slightly and let the mixture cook without stirring. Watch closely as the syrup begins to turn golden brown. This should take about 4-5 minutes.
- Add Cream Carefully: Once the caramel reaches a deep amber color, carefully pour in the heavy cream while stirring continuously. The mixture will bubble up, so be cautious.
- Add Vanilla and Salt: Remove from heat and stir in the vanilla extract and salt to add depth to the caramel’s flavor.
- Serve Warm: Your caramel is ready! Serve it immediately or let it cool slightly. If storing, allow the caramel to cool completely, then refrigerate in an airtight container.
Tips for the Perfect Caramel
- Use a Wet Brush: While cooking, if sugar crystals form on the sides of the pan, gently brush them down with a wet pastry brush to avoid crystallization.
- Avoid Stirring: Stirring too much can cause the sugar to seize. Let it melt on its own until it turns amber.
- Customize the Flavor: Add a sprinkle of sea salt for salted caramel or a bit of cinnamon for a warm twist.
FAQ
1. Can I use brown sugar instead of white?
Yes! Brown sugar will add a deeper, molasses flavor, but the texture may vary slightly.
2. How do I store leftover caramel?
Pour the caramel into a jar, let it cool, and refrigerate. It will keep for up to 2 weeks. To use, warm it gently to make it smooth again.
3. Why did my caramel crystallize?
Crystallization can happen if sugar forms on the sides of the pan. A wet pastry brush, or simply not stirring too often, can help prevent this.
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