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1
Heat the granulated sugar and 2 tablespoons of water over medium-high heat.
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2
(It's less likely to fail if you use granulated sugar rather than caster sugar.)
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3
After a while, it'll start to bubble and turn translucent.
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4
Prepare water in a large bowl to cool the pot.
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5
Here, it has started to brown.
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6
Once it has started to brown, it gets burnt quickly, so keep your eyes on it!
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7
Prepare 1 tablespoon of water.
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8
You will see less bubbles after a while and that's the sign to finish.
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9
When it turns nice brown color, turn off the heat immediately, and add 1 tablespoon of water.
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10
It tends to splatter, so be careful!
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11
Put the bottom of the pot in the large bowl with water, and let it cool a little.
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12
By doing so, you can prevent the caramel from browning further after you remove it from the heat.
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13
Drop 1 spoonful of caramel at a time on parchment paper.
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14
If the caramel in the pot turns hard, heat up a little!
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15
I made 52 tablets this time.
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16
When preparing large custard puddings, use 2 tablets per serving.
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17
I put the caramel tablets between 2 sheets of cling film to store.
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18
Roll up the cling film and keep them in the fridge.
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19
They look like this photo.
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20
Apparently, you can coat them with granulated sugar and keep them in a jar to prevent them from sticking together.
