Do not be afraid of trying this. It was wicked easy and delicious.
Ambrosia
We altered this recipe to fit our needs. The original has excellent pictures to reference when deciding if the syrup is caramelized enough to add the cream.
2 cups sugar
1/2 cup water
3/4 cup heavy cream, lukewarm, split into 1/2 cup and 1/4 cup portions
2 Tbs butter, cut into pats
2 tsp vanilla
1/4 tsp salt
Combine sugar and water in medium saucepan. Heat over medium-high. To reduce crystallization, cover cooking syrup for one minute so the steam will wash any unmelted sugar off the sides of the pan. Continue to cook until the syrup has changed to an amber-brown color around the edge (will be lighter in center of pan). The mixture may not be deep enough for a candy thermometer to be effective, but if it is, the temperature should be 350 degrees Fahrenheit.
Remove from heat and immediately stir with wooden spoon or whisk. Add 1/2 cup heavy cream and butter while stirring. The mixture will foam up and steam, so don't stick your head or hand right over it. Stir until combined. Add remaining heavy cream, vanilla and salt and stir until caramel is smooth. Transfer to a heat proof jar and cool on countertop for an hour before sealing or storing in the refridgerator.
Thouroungly lick, then soak the pot, spoons, etc. in hot water before you attempt to wash them. Seriously, they are sticky. Let them soak for at least as long as it takes you to eat half the jar of caramel.
So far we know that this stuff is excellent on apples (especially sprinkled with smoked sea salt), on ice cream, and by the spoonful. I imagine that it would be amazing on just about anything desserty or breakfasty.
