Cream caramel

Warm the cream before adding it gradually to melted sugar and butter; this helps prevent the mixture seizing. Cook, stirring, to about 118–120 °C for chewy caramels, then pour into a lined tin and leave to cool before cutting.

Keep them in an airtight container in a cool, dry place, with baking paper between layers so they do not stick together. Warmth and damp air can make them soft and sticky.

Sugar crystals can form if undissolved sugar remains on the pan’s sides or the mixture is stirred while it boils. Brush the sides of the pan with a little water as the sugar melts, and avoid stirring once it is boiling.

A piece of cream caramel goes well with strong coffee or unsweetened tea, which balances its sweetness. You can also chop it into small pieces and fold them into brownie batter or scatter them over vanilla ice cream.

No. Cream caramel is a sweet, usually chewy confection; crème caramel is a chilled baked custard turned out with a soft caramel sauce. They have different textures and are eaten in different ways.

Usually, yes, if the recipe calls for soft caramels to be melted into a sauce or filling. Cut them into small pieces and warm them gently with a splash of cream; hard cream sweets will not melt in the same way.