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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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from . Leftovers can be refrigerated, then reheated and served over ice cream. Ingredients:
1 1/4 cups heavy cream |
1 teaspoon vanilla |
1/4 teaspoon kosher salt |
1 1/2 cups sugar |
1/2 cup water |
2 teaspoons light corn syrup |
Directions:
1. In a deep, heavy saucepan, bring the cream to a boil over medium-high heat, then remove from heat and whisk in the vanilla and salt.
2. In a different saucepan (light-colored, because you'll need to see the color of the caramel as it cooks), stir together the sugar, water, and corn syrup. Bring to a boil over medium heat and cook without stirring until mixture starts to turn golden around the edges, 5 to 10 minutes.
3. Continue cooking, swirling the pan by the handle, until the sugar turns a deep amber, about 2 minutes.
4. Remove from heat and add the hot cream. Be careful-it will froth up very high and steam.
5. Stir until the caramel is smooth, then pour into a bowl to serve. Allow to cool for about 10 minutes before eating.
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