| Ingredient | Method |
200g granulated sugar,
90g salted butter, cut up into 6 pieces
120ml heavy cream*
1 teaspoon salt
|
1. Heat granulated sugar in a medium saucepan over medium
heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and eventually melt into a thick
brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the
butter. Be careful in this step because the caramel will bubble rapidly when
the butter is added.
4. Stir the butter into the caramel until it is completely
melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream. Since the
heavy cream is colder than the caramel, the mixture will rapidly bubble and/or
splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in
the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to
cool down before using.
8. Cover the caramel tightly and store for up to 2 weeks in
the refrigerator. Warm the caramel up for a few seconds before using in a
recipe.
|
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