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Recipe

Basic Caramel

Featured in our 2019 Christmas Guide
Scott Phillips

Yield: Yields 2/3 cup.

The caramel will harden quickly upon cooling.

Ingredients

  • 1 cup granulated sugar
  • 1/4 tsp. fresh lemon juice

Preparation

  • Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.
  • Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.
  • Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)

Reviews

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Reviews (10 reviews)

  • Saoirse1916 | 10/07/2019

    I haven't made this yet, but will very soon. Just wanted to let everyone know that you don't have to brush the pan down if you use a stainless steel pan. This is per Mary Berry, and it always works for me when I make honeycomb.

  • User avater
    RuthAStewart | 04/30/2019

    I really try it, really good.

  • User avater
    HayleyLTorrens | 03/19/2019

    Really like this and thanks for sharing this technique.

  • User avater
    KimJCreswell | 01/19/2019

    Looks so tasty, yummmmmmm........

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