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Crunchy, sweet caramel makes the perfect topping for our Three-Nut Torte or a rich Dobos Torte.

Martha Stewart Living, December 2002


Recipe Summary test

Makes about 1 cup


Ingredient Checklist


Instructions Checklist
  • Butter a baking sheet or line it with a Silpat (a French baking mat). Bring sugar and the water to a boil in a small, heavy saucepan, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Continue cooking, without stirring, until caramel is dark amber, swirling pan to color evenly. Remove from heat.

  • Immediately pour caramel onto prepared baking sheet. Let sit until hardened and completely cool; coarsely chop. Store in an airtight container at room temperature until ready to use, up to 1 day.