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Step 1: HEAT UP THE SUGAR

450g / 2 Cups Caster Sugar

12tbsp Cold Water

226g / 1 Cup Unsalted Butter

240ml / 1 Cup Heavy Cream

1/2tsp Salt – for regula caramel

1 & 1/2tsp Salt- for salted caramel

2tsp Vanilla Extract

Add the sugar and water to a saucepan and and heat on a high heat until the sugar melts and begins to boil. Once the mixture begins to boil, continue to heat the mixture until it turns deep amber in colour. (to make sure the sugar mixture does not burn, swirl the pot around to move the liquid around. It’s important not to stir the mixture, so swirling the entire pot will stop the mixture from burning and give an even colour.) Once the mixture is a deep amber colour, add in the butter and continue stirring. Once the butter has melted, remove from the heat and add the heavy cream.T o finish, add the salt and vanilla. Note: the caramel will thicken up as it cools.

<p>Very neat instructable(s), thank you!<br><br>I would like to say, replacing heavy cream by mascarpone increase the texture quality and remove any sourness =)</p>
Looks amazing and I imagine much more satisfying than just sugar and cream caramels with all of that butter! <br>How long does it keep?
<p>Hi, I would say about 2 weeks :)</p>

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