I love love love caramel and in all its forms, need some proof? Well there’s this and this, oh and this. Ive only made proper caramels once before and they were a great success, but caramel can be a little tricky so when, on the spur of the moment, I decided I fancied making them again I decided to turn to Dan Lepards All Purpose Caramel Recipe. These came out just wonderfully and they were gone in no time at all. Ill be making these again but one of the great things about the recipe is that Dan designed it so that it can be used in many different ways, as a caramel sauce, as a soft set caramel, or a firmer version. He also suggests flavour variations – Creme Fraiche and Treacle, Toasted Brazil Nut and Orange, and Olive Oil and Black Pepper which all sound wonderful too and all using the same proportions of the original recipe. Because im a a big fan of caramel I wanted to share the love so here is the Dan Lepard recipe with as many pictures as I could manage, to try and show the process. Continue reading
