Making the perfect caramel drizzle for pastries isn't too hard if you follow these simple steps. Let’s break it down!

Ingredients

• Sugar: You’ll need 1 cup (200 grams) of granulated sugar.
• Butter: Use 1/2 cup (113 grams) of unsalted butter to make it rich.
• Heavy Cream: 1/4 cup (60 ml) will help make the caramel smooth.
• Salt: Just a tiny pinch to bring out the flavor.

Steps to Make Caramel

1. Caramelizing Sugar:

   • Start by heating the sugar in a saucepan on medium heat.
   • Keep stirring the sugar all the time.
   • The sugar will melt around 320°F and starts to turn brown around 340°F.
   • You want a nice deep brown color at about 356°F to 374°F for perfect caramel.

2. Adding Butter:

   • When your sugar is a deep amber color, lower the heat.
   • Add the butter slowly while whisking. Keep stirring until the butter melts.
   • Be careful! The mixture can bubble up a lot.

3. Adding Heavy Cream:

   • Slowly pour in the heavy cream while whisking. This will make it bubble again, so be careful to avoid splashing.
   • After adding the cream, the temperature will drop to about 302°F.

Drizzling the Caramel

• Getting the Right Texture: Let the caramel cool down to about 185°F. This is the best temperature for drizzling.
• How to Drizzle: Use a spoon or a squeeze bottle to create pretty patterns on top of your pastries. Aim for drizzles that are about 1 to 2 cm wide to look nice.

Storage Tips

• Storing Leftover Caramel: Keep any extra caramel in an airtight container in the fridge. It will last for up to 2 weeks.
• Reheating: If you need to use it again, warm it gently. Try to get it to about 158°F so it’s easy to pour.

By following these steps, you'll be able to make a delicious caramel drizzle that will make your pastries look and taste amazing! Enjoy your cooking!