1 cup sugar
1/4 cup water
1 tablespoon corn syrup
1/4 to 1/2 teaspoon salt, depending on your taste
1 cup heavy cream
1 teaspoon vanilla
Have a wooden spoon and a heat proof jar standing by withing close reach of the stove.
Place sugar, water, corn syrup, and salt in a large heavy (preferably tri-ply) stainless steel saucepan. Stir it to ensure all the sugar is moistened, but be careful to not get sugar crystals going up the side of the pan. Set whatever you used to stir aside and do not use it to touch the caramel again.
Place the pan over high heat and put a lid on the pan (this creates condensation that helps wash any stray crystals off the sides of the pan). Bring it to a boil. While waiting for it to boil, put the cream in a microwave safe liquid measuring cup and microwave 1 minute.
Once the sugar mixture is fully boiling, remove the lid and start swirling the pan. Cook and swirl the pan frequently until it turns a dark golden brown with hints of orange (I call it "foxy brown"). Immediately turn off the heat. Slowly pour in the hot cream while stirring with the wooden spoon. It will foam up a lot! Pour slowly enough so it doesn't boil over. After all the cream is added, keep stirring until it stops boiling and any clumps that formed have dissolved. Stir in the vanilla and pour into your jar.
Let it cool at room temperature for 30 minutes, then refrigerate.
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