We show you how to make delicious, sweet caramel quickly and safely and then how to use it in a crunchy nut brittle. From tarts and traybakes to cocktails and cakes, no one can resist the lure of our best ever caramel sauce.
Sugar syrups are extremely hot, and can remain hot once finished, for a long period of time. Be very careful when making them and don’t attempt to handle the finished caramel until completely cold. Do not try to taste molten caramel or dip your fingers into it. Should any hot caramel come into contact with the skin, run under cold water immediately.
For more recipes using caramel visit: https://www.bbcgoodfood.com/recipes/collection/caramel
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