Ingredients
- 1 cup sugar
- 1/3 cup water
- 2 tablespoons corn syrup
- 1/4 teaspoon lemon juice
- 1 1/4 cups cream
- 1/2 teaspoon Maldon sea salt
- 1/2 teaspoon vanilla extract
Method:
- In a medium nonreactive saucepan and without stirring, bring sugar, water, corn syrup, and lemon juice to simmer over medium-high heat, wiping sides of pan with a wet pastry brush to remove any sugar crystals that might cause syrup to turn grainy.
- Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure even browning, about 8 minutes.
- Continue to cook, swirling pan gently and constantly, until large, slow bubbles on mixture’s surface turn honey-caramel in color, 4 to 5 minutes longer.
- Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved.
- Transfer to a bowl and stir in sea salt and vanilla.
- Cool to room temperature.
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