This is is the best caramel ever and absolutely fail proof. Far superior to store bought caramel it is excellent over ice cream, spread between cake layers, drizzled over apple cider, or for dipping your pretzels or apples into.
Ingredients:
2/3 cup Heavy Cream1 Vanilla bean, split
1 Tablespoon Vanilla extract
1 1/4 cup Sugar
1/4 cup Water
1/4 teaspoon Salt
2 Tablespoons Light corn syrup
3/4 teaspoons Lemon Juice
4 Tablespoons Butter
In a saucepan combine Cream, Vanilla bean & extract. Place over medium high heat and bring to just under a boil, stirring occasionally. Remove from heat.
In large heavy bottomed pan, combine sugar, water, salt, and corn syrup.
Bring to a boil over medium heat, stirring to dissolve sugar.
Than cook without stirring until mixture is amber colored. Mine is a little darker because my husband likes the stronger flavor, any more than this and it tastes burnt. Remove from heat.
Add the cream to the sugar syrup. It will boil up at first but them simmer down. Whisk smooth. Add the lemon juice.
Let cool for about 10 minutes then add the butter in chunks and stir until all combined.
Store in glass jars. Enjoy!
No comments:
Post a Comment