Directions
Mix the sugar, butter, syrup and water in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5-10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown(about 350 degrees on a candy thermometer), about 5-7 minutes, gently swirling the pan to stir mixture.
Watch the mixture constantly at the end as it will go from caramel to burnt very quickly. Turn off the heat.
Carefully pour in a slow steady stream the cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.
Doubling the recipe 'works' and makes 4 cups...enough to share!
Watch the mixture constantly at the end as it will go from caramel to burnt very quickly. Turn off the heat.
Carefully pour in a slow steady stream the cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.
Doubling the recipe 'works' and makes 4 cups...enough to share!
Ingredients
1/3 cup water
1 1/2 cups white sugar
1 tablespoons Karo Syrup
4 tablespoons unsalted butter
1 1/4 cups heavy cream
1 tablespoons vanilla extract
1 pinch salt
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