5 Ingredients or Fewer

Caramel Shards

January 27, 2019
6 Ratings
Photo by Rocky Luten
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Makes about 5 ounces
Author Notes

From The Violet Bakery Cookbook by Claire Ptak: "We use these shards in our Butterscotch Blondies, but you could add them to almost any cake, cookie, or bar and, of course, they would be awesome in brownies. Any leftovers can be kept in a plastic container in the freezer for up to three months."

Reprinted with permission from The Violet Bakery Cookbook by Claire Ptak, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. —Food52

What You'll Need
  • 2 tablespoons water
  • 150 grams (3/4 cup) granulated sugar
  1. Have a sheet of parchment paper ready on a heatproof surface. Measure the 2 tablespoons of water into a heavy-bottomed pot. Cover with the sugar and place over medium-low heat until the sugar starts to dissolve. Resist the temptation to stir the pan, as this can cause crystallization. Once the sugar starts to dissolve, turn up the heat to medium-high until the sugar is dark golden brown.
  2. Pour the caramel onto the parchment paper in a thin and even layer. Leave to cool, then use a sharp knife to chop into smallish shards. Be careful, as the caramel can be quite hard.
  3. Use right away or store in a plastic bag or sealed container in the freezer. Do not store it in the fridge or it will soften, melt together, and become tacky.

See what other Food52ers are saying.

  • Erica5219
  • RevaBakes
  • Foodiemomma
  • Marker Marrow
    Marker Marrow

4 Reviews

Erica5219 January 21, 2023
Overall good recipe however I had to stir it once it turned back to powder as it would have burned if I hadn’t. Waiting now for it to freeze! Super excited!
RevaBakes March 23, 2022
can you also make this on a silicone bakingmat instead of parchment paper?
Foodiemomma March 16, 2020
I made a cheesecake, and I'm not fond of syrupy stuff on top Soo did a quick Google and found this recipe. It's fast, and easy to follow and a super success. I don't know why sugar work always made me so intimidated it was a piece of (cheese) cake!
Marker M. July 31, 2020
Wow, I'm making this for a cheese cake as well right now. I can see I'm not the only one with good ideas, ha ^^