Thick Caramel

Name: Thick Caramel
Ingredients: 172 grams softened butter; 112 grams light brown sugar; 112 grams golden syrup; 750 grams condensed milk

Serves 1

Serves 1

Directions

1Add 172 grams of softened butter into a metal bowl on a kitchen scale.
2Add 112 grams of light brown sugar to the butter in the bowl.
3Open a can of golden syrup.
4Add 112 grams of golden syrup to the bowl with butter and sugar.
5Open a can of condensed milk.
6Add 750 grams of condensed milk to the mixture.
7Place the bowl on a low to medium heat for about 5 minutes, stirring infrequently until the butter has melted and the sugar has dissolved.
8Once the butter has melted and the sugar has dissolved, start whisking the mixture.
9As soon as you start whisking, turn the heat up to medium-high.
10Whisk until the caramel thickens and darkens in color, reaching at least 93 degrees Celsius on a thermometer.
11If the caramel starts bubbling, remove it from the heat or continue stirring while off the heat for a couple of minutes to prevent burning from residual heat.
12Allow the caramel to cool completely before covering, then leave for about 4 hours to set before spreading.

metal bowlkitchen scalecan openersaucepanspatulawhiskthermometer

For best results, use Tate and Lyle golden syrup and Nestle condensed milk.
You can scale this recipe up really well.
The faster you whisk, the higher you can put the heat to prevent burning.
Do not cover the caramel until it is completely cool.
Leave it for about 4 hours to set before spreading.
If you put it onto something while it's still hot, it could melt what's underneath.
Can be used on cakes, brownies, and millionaire's shortbread.
Whisk until it reaches at least 93 degrees Celsius on a thermometer, up to 103 degrees Celsius depending on desired thickness.
If it starts bubbling, push it off the heat or keep stirring and whisk for a couple of minutes whilst it's off the heat to prevent burning from residual heat in the pan.
You will feel it thicken up and you'll also see it start to darken in color

Serves 1

Serves 1

1Add 172 grams of softened butter into a metal bowl on a kitchen scale.
2Add 112 grams of light brown sugar to the butter in the bowl.
3Open a can of golden syrup.
4Add 112 grams of golden syrup to the bowl with butter and sugar.
5Open a can of condensed milk.
6Add 750 grams of condensed milk to the mixture.
7Place the bowl on a low to medium heat for about 5 minutes, stirring infrequently until the butter has melted and the sugar has dissolved.
8Once the butter has melted and the sugar has dissolved, start whisking the mixture.
9As soon as you start whisking, turn the heat up to medium-high.
10Whisk until the caramel thickens and darkens in color, reaching at least 93 degrees Celsius on a thermometer.
11If the caramel starts bubbling, remove it from the heat or continue stirring while off the heat for a couple of minutes to prevent burning from residual heat.
12Allow the caramel to cool completely before covering, then leave for about 4 hours to set before spreading.

metal bowlkitchen scalecan openersaucepanspatulawhiskthermometer

For best results, use Tate and Lyle golden syrup and Nestle condensed milk.
You can scale this recipe up really well.
The faster you whisk, the higher you can put the heat to prevent burning.
Do not cover the caramel until it is completely cool.
Leave it for about 4 hours to set before spreading.
If you put it onto something while it's still hot, it could melt what's underneath.
Can be used on cakes, brownies, and millionaire's shortbread.
Whisk until it reaches at least 93 degrees Celsius on a thermometer, up to 103 degrees Celsius depending on desired thickness.
If it starts bubbling, push it off the heat or keep stirring and whisk for a couple of minutes whilst it's off the heat to prevent burning from residual heat in the pan.
You will feel it thicken up and you'll also see it start to darken in color