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Nama Caramel

Melt in your mouth soft caramel
Cook Time 20 mins
Chilling time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Japanese


  • heavy bottom pot, 21cm square mold


  • 500 ml heavy cream 40% fat
  • 250 g sugar
  • ¼ tsp salt
  • 1 tsp vanilla paste
  • 1 tbsp glucose (or corn syrup)



  • Lightly brush the oil inside the mold or using the Oil spray.
    Place on a baking tray lined with parchment paper.
    Set aside.
  • Pour water into a frying pan to chill the caramel and set aside.

Nama Caramel

  • Put in your sugar, salt, 1/3 of heavy cream, and a tablespoon of glucose or corn syrup into the pot and start cooking on medium-high heat.
    Glucose prevents the sugar from crystallizing in the caramel.
    Stir until sugar dissolves and start bubbling.
  • Constantly stir and when it's reduced in half, add in the rest of the half of the heavy cream.
  • Reduce it in half, and add the rest of the heavy cream and continue cooking.
  • Stick in the candy thermometer and bring it to 115°C  (239℉) if you have one. 
    It takes about 12 to 15 minutes from start to finish.
  • Turn the heat off and put the pot in the water we prepared; keep stirring until the bubbling stopped.
    Stir in the vanilla paste.
  • To check the consistency of the caramel, drop a little bit of caramel on the ice cube.
     Let it sit for several seconds, and when you touch it, if it is soft to touch, it’s OK to go.
  • Let stand uncovered until it comes to room temperature, and then chill in the freezer for 10 minutes.
    Take it out while it still has some flexibility, not freeze; it's good to cut.
    Take out from the mold and cut into the desired size.
  • Wrap each piece is in parchment paper.
  • You can keep it in the freezer and it will last more than a couple of months in an airtight container or a Ziploc bag.
Keyword caramel, gift, nama caramel, soft caramel, Valentine's day