Bernetta Ingredients
- 220g sugar
- 150 ml water
- 1 tsp lemon juice
- 200ml double cream
- 50g unsalted butter
- 1 tsp salt
Method
- Before starting, clean your saucepan and stirring tool with washing-up liquid and water to remove any traces of grease. Grease is the main culprit of crystallisation. Alternatively, you could use lemon juice or white vinegar to remove traces of grease—whichever is easiest for you.
- Prep your ingredients. Weigh out your sugar, water, double cream and butter. You need to have it ready to go as you’ll need to work fast when the moment comes.
- Pour in your sugar and water into your clean saucepan. Give it a quick stir with your clean spoon and get it on the stove. Heat up your sugar and water on high heat.
- Leave your sugar on the stove, and do not stir it! It will take 10 – 15 minutes for your mixture to transform into caramel, but don’t leave it unattended; otherwise, it might burn.
- When your caramel looks light amber in colour, quickly take it off the stove and pour in your double cream. Be careful, as it will splutter!
- Give it a good stir and quickly add in your butter whilst hot and sprinkle in your salt.
- Pour caramel into a heatproof jar. It can keep in the fridge for up to 3 weeks and enjoy 🙂
