A Versatile Indulgence
This aromatic caramel transforms ice cream, apple pie, coffee, or pancakes. Make a double batch—it disappears quickly.
Components
- 200g granulated sugar
- 85g unsalted butter, cubed
- 120ml heavy cream, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon freshly ground cardamom
- ¼ teaspoon flaky sea salt
Technique
- Caramelize Sugar: Place sugar in heavy-bottomed pan over medium heat. Stir constantly with wooden spoon as sugar melts and turns deep amber.
- Add Butter: Remove from heat. Carefully add butter (mixture will bubble vigorously). Stir until butter melts completely.
- Stream in Cream: Slowly pour cream while stirring. Return to heat if needed to smooth out any seized bits.
- Simmer: Boil 1 minute for desired consistency.
- Flavor: Remove from heat. Stir in vanilla, cardamom, and salt.
- Store: Cool before transferring to jar. Refrigerate up to 2 weeks. Rewarm gently before serving.
