Follow Gordon as he guides us through how to make the perfect sticky sweet caramel
It's the perfect combination of sugar and butter, together with solid wrist-work that help make Gordon's heavenly dessert: caramelised rhubarb crumble. Transforming sugar crystals into aromatic liquid gold needn't be a sticky business. Follow Gordon's tips and practise to perfection before the Cookalong.
Getting your ingredients ready before you start, is key to making caramel.
When cooking caramel the most important rule is not to take your eyes off the heat: there is a fine line between cooking it and over cooking it.
In this recipe we need a COLD pan.
Add your sugar to the pan, turn on the heat and wait until the sugar starts bubbling at the edges. Once the sugar starts to melt shake the pan to distribute the liquid, so that the rest of the granules disappear.
Do not use any utensils to stir at this stage - sugar turns to caramel at 170°C so anything will get stuck in it if you use them. Take great care when cooking it not to let any touch your skin.
Be brave enough to let the melted sugar take on a dark brown colour - if you add the butter too soon the caramel will be too sickly sweet in flavour. Now the sugar is ready, add a small knob of butter and shake the pan.
Add more butter until you achieve the right consistency. To ensure you get the correct combination of sugar and butter, make sure your butter is in small cubes so you can add bit by bit.
If you add too much butter the caramel will split and it will start to look oily - if this happens you'll have to start again. To avoid failure on the night get practising, chef. Yes?
