Perfect Caramel

By kmad

Ingredients

• Mix 2 cups sugar
• 1/4 cup light corn syrup
• 1/2 cup water in a small saucepan

Details

Servings 2

Preparation

Step 1

Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough coat a spoon. Make sure the sugar is completely dissolved in the water before the mixture boils; stray granules will turn your caramel gritty.
The mixture will thicken and change color as it cooks. Remove the caramel from the heat when it is just light amber; it will darken as it cools.
Heavy cream makes the caramel soft and sticky, rather than brittle. Be careful: The cream will bubble and splatter when you add it to the hot caramel