We had to start all over and try it again. Little Chef A wanted to do it right this time! We got out a smaller pan thinking that the surface area would be smaller, therefore the liquid would be deeper. This time we were going to pay more attention. Not sure how, because we both didn’t take our eyes off the sugar mixture the first time.
f A would say, “It’s changing color!” She didn’t want to make the same mistake! I repeatedly said, “Its the red circle on the bottom of the pan its not changing color yet.” She was loosing her patience because we turned the heat down and it was taking a lot longer to change color. Finally it did! She took it off the heat as fast as she could.
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt
1 teaspoon pure vanilla extract
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (see notes below). Immediately remove it f
rom the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
– I have 3 thermometers and they all register different temperatures. In my opinion, it’s best to rely on the color of the caramel as opposed to the temperature. You want to look for a dark dark amber color. However, dark amber goes to burnt in a matter of seconds. If using a thermometer, start paying close attention at about 340 degrees. Once the color deepens, pull the mixture from the heat.
Use fresh vanilla bean instead of vanilla extract. Simply scrape the seeds from inside ½ vanilla bean. Place the seeds and pod into the cream while it’s warming. Remove pod from the cream before adding to the hot sugar mixture.