Caramel

caramel
Yield
7 ounces
Yield
7 ounces
caramel
Yield
7 ounces
Yield
7 ounces
Ingredients
  • 1/4cup water
  • 4 1/4ounces sugar
  • 1/4teaspoon kosher salt
  • 1/2 cup heavy cream
  • 1/2teaspoon vanilla extract (optional
Yield:
Instructions
  1. In a heavy bottom sauce pot, combine water, sugar, and salt over medium heat. Stir with a fork until syrup comes to a boil, about 3 minutes, then simmer without stirring until syrup is honey-colored, roughly 4-6 minutes, shaking and swirling as needed to ensure even caramelization.
  2. Continue cooking until syrup is light to medium amber, a minute more. Immediately add cream and reduce heat to medium-low.
  3. Stirring constantly with a heat-resistant spatula to knock back the foam, simmer until caramel registers 225°F on a digital thermometer, about 3 minutes.
  4. Take off heat and stir in vanilla extract (if using), and cool to room temperature. Caramel will be runny while warm, but thicken as it cools, turning just a little chewy when cold. Refrigerate up to 1 month in an airtight container