This decadent caramel can be used at room temperature to garnish a dessert. If kept cold, it’s simply amazing as a spread on toast. Ideally, make it in a large casserole as the preparation boils vigorously once the cold cream is added.
- ½ cold water
- 1¼ cup sugar
- ½ tsp salt
- 1 cup 35% cold cream
- 1 Tbsp un-salted butter
- ½ Tbsp vanilla extract
- Vanilla seeds from one bean
Pour water, sugar and salt into a large casserole.
Bring to a boil on medium heat, boil syrup without stirring until it browns.
Remove immediately from heat and pour cold cream on caramel. Whip until homogeneous.
Without mixing, continue to cook on medium heat until 225 °F is reached.
Remove from heat, add butter, vanilla extract and vanilla seeds, mix well.
Pour into a glass jar and refrigerate.