How to Make Caramel

Caramel is simply sugar that’s been heated until it melts and turns a golden brown colour. It can be used as a flavouring or colouring or combined with butter and or cream to form a thick, sweet sauce. To make it, add sugar to the Le Creuset saucepan which will heat the sugar evenly resulting in a smooth, consistent caramel. As the sugar melts, stir occasionally using the Le Creuset Spatula until it becomes liquid. Once the sugar is fully dissolved, switch from stirring to swirling the pan which will prevent the caramel from crystallizing. Continue cooking and swirling until the liquid boils and becomes golden brown or reaches a temperature of at least 270 degrees Farenheit. Add the cream, stirring vigorously as it bubbles then stir in the butter until combined. Once that's done, you have a beautiful, smooth and velvety carmel to use in a whole host of desserts and sweet breakfast dishes.