Vanilla Caramel
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.
Ingredients
- 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
Method
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1
Pour water, sugar and salt into a large casserole.
-
2
Bring to a boil on medium heat, boil syrup without stirring until it browns.
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3
Remove immediately from heat and pour cold cream on caramel. Whip until homogeneous.
-
4
Without mixing, continue to cook on medium heat until 225 °F is reached.
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5
Remove from heat, add butter, vanilla extract and vanilla seeds, mix well.
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6
Pour into a glass jar and refrigerate.
