I have always been intimidated by homemade Caramel. Too intimidated to even try making it I admit. Yep, you heard me correctly. I’d never made homemade Caramel til now. Boy was I crazy! This stuff is liquid gold and, once I got the hang of it, very easy to make. Third time was the charm for me. Seized up the sugar on the first two harder than rock candy!
I researched quite a few recipes online before I tried one. Many from Food Network’s chefs but none of the recipes I found compared to the one by The Brown Eyed Baker. Her post was wonderful!!! She gave tips, lots of pictures on how she made the caramel and what to look for while cooking it. Absolutely helped me tremendously! Please click on the link to her post and take a few minutes to read it thoroughly.
Having said that I still screwed up two batches before I hit pay dirt. So my advice is to have extra ingredients on hand and don’t let 1 or 2 mishaps deter you from this delicious stuff.
I also had to alter her recipe just a little bit from my mishaps and based on what I found from the reviews of others. Such as reduce the salt and add water to the recipe. I also found that whisking the sugar in the beginning of the recipe (as she instructs to do) as it heats up and melts always caused my sugar to seize up. Both times I couldn’t get past that point before my sugar became like rock candy. The tweaks worked perfectly and we have been enjoying this liquid gold since!
Thank you so much The Brown Eyed Baker for taking the intimidation out of Homemade Caramel!! I am forever in your debt!