Salted Brandy Caramel

So, picture the scene; you're broke and it's Christmas around the corner and all you have to make presents are some old jars you have washed out, some weird string you have found in a cupboard, and what's in your larder/fridge.
But fear not! For you found this instructable, and your presents turn out amazing, and  everyone loves them, and of course by extension you.... mission success. :D Congratulations!

What do you need:

Ingredients:
1 cup granulated sugar
5 tablespoons Brandy, divided
1 cup heavy cream, heated
6 tablespoons unsalted butter, cut into six cubes, at room temperature
½ teaspoon sea salt
1 teaspoon vanilla extract

Serve with;

Ice cream
Cheesecake
A spoon
Coffee

Use your imagination.

(Apparently it works really well on toast as well - sort of a bit like a caramel version of nutella)

Step 1: Ingredients

 Picture 1. Ingredient list

Picture 2. Place the sugar in a heavy bottomed pan

Picture 3. add the measure of brandy

Picture 4. - 5. allow the sugar to begin to melt

Picture 6. allow the sugar to begin to boil

Picture 7. eventually the caramel with turn a beautiful dark colour the 7th photo shows the ideal colour for the next stage.

Step 2: Adding the Cream

Picture 1. at this stage you can start adding the double cream.

Not Shown Add the butter just after you add the cream (Thanks "stormirose" for pointing this out)

Picture 2. you should use a whisk to properly blend your cream and caramel

Picture 3. this should be the ideal colour for your caramel once properly blended

Picture 4. you can add the salt now

Picture 5. you can add some more brandy at this point or whisky if your using it, it will give the caramel a bit of an extra kick if that is what your looking for.

you need to add the double cream very slowly otherwise the cold cream with cause the caramel around the cream to harden and your sauce will be lumpy and not properly mixed.

Step 3: Final Touches

Picture 1. make sure that the jars are spotless before you start

Picture 2. be careful pouring the caramel and make sure that you don't slosh it around as it will horrible marks on the inside of the container

Picture 3. final touches find some string maybe some ribbon and a label if you can for the added homemade look.

Step 4:

Comments

[stormirose]

The recipe doesn't mention when to add the butter. Can you please advise?

I tried adding it between Picture 6 and Picture 7 and this seemed to work okay the first time, but not the second. It was delicious the first time, not quite so much, the second. Thanks for sharing the recipe.

[FJYE]

Hi, thanks for point this out for me, i do try to go back over my instructables and see what i miss out but sometimes its difficult to pick up on my own mistakes, anyway i have changed it, and your right in your guess about the butter it goes in just after the cream. this is important because if you try to put the butter in before the cream it will burn. The cream cools the mixture down to a cool enough level to melt and not burn the butter, that is possibly why one of your recreations turned out really well and the other not so great, thank you for viewing and trying them out :D

[FJYE]

Hi, thanks for point this out for me, i do try to go back over my instructables and see what i miss out but sometimes its difficult to pick up on my own mistakes, anyway i have changed it, and your right in your guess about the butter it goes in just after the cream. this is important because if you try to put the butter in before the cream it will burn. The cream cools the mixture down to a cool enough level to melt and not burn the butter, that is possibly why one of your recreations turned out really well and the other not so great, thank you for viewing and trying them out :D

[pariskitten]

Should you keep it refrigerated and how long is it good for?

[FJYE]

no it doesn't need it i dont think, and i would say around a month :D