Caramel Without a Thermometer

The classic dry-sugar caramel method demands precision and a thermometer, but a simpler butter-cream-brown-sugar caramel delivers nearly identical results with far less risk. Combine butter, brown sugar, cream, and golden syrup in a saucepan over medium heat and let them bubble together for 4–5 minutes, stirring occasionally. Because the dairy keeps temperatures well below the burning point of pure sugar, this method is very forgiving. Readiness is judged by colour (deep amber gold) and texture: the caramel should coat the back of a spoon and pull away from the pan sides slightly. To test thickness without a thermometer, drop a small amount onto a cold plate — it should hold its shape but remain soft and pliable when touched. Allow to cool before spreading; it thickens considerably as it cools and should reach the consistency of soft peanut butter.