Brown Sugar Caramel Topping (Print Version)
# Ingredients:
→ Caramel Base
01 -
1 cup (220g) brown sugar, firmly packed
02 -
12 tablespoons (170g) butter without salt, softened and divided into 24 chunks
03 -
1/2 cup (120g) heavy cream, warmed to room temp
04 -
3/4 teaspoon sea salt
05 -
2 teaspoons (8g) pure vanilla extract
# Instructions:
01 -
Grab a sturdy medium pot with thick bottom and put it on medium heat. Toss in your brown sugar and butter pieces, then keep whisking until sugar melts and butter blends in completely. Don't stop stirring until the mixture gets thick and smooth, which takes around 3-4 minutes.
02 -
Gently add the cream while whisking (watch out, it might bubble up and sizzle). Turn heat up to medium-high until it starts bubbling, then drop to medium-low heat. Keep whisking non-stop for about 5 minutes till it gets thicker. Turn heat down if it bubbles too much.
03 -
Take the pot off the heat, mix in your salt and vanilla. Let it sit and cool down, giving it a whisk now and then. Your caramel will get thicker as it cools off.
# Notes:
01 -
Keep in a sealed container in your fridge for up to 3 weeks
02 -
Pop it in the freezer for up to two months if needed
03 -
When using a real vanilla bean, toss both seeds and pod in with the cream for stronger flavor