Wet Caramel

🥘 Ingredients

• granulated sugar
  220 g
• heavy cream
  245 ml
• vanilla
  1 tsp
• water
  120 ml

🍳 Cookware

• large heavy bottom saucepan
• silicone brush
• heat proof large bowl

1. 1

   Add vanilla to heavy cream so that it is ready to go.

   vanilla: 1 tsp, heavy cream: 245 ml
2. 2

   Put granulated sugar and water in large heavy bottom saucepan and put on medium heat.

   granulated sugar: 220 g, water: 120 ml
3. 3

   Warning: Do not stir so that the mixture doesn't crystallize. If it does, just keep on medium-low heat.
4. 4

   If a bit of crystallization around the edge of the pan, take a silicone brush and dip in water and wipe away.
5. 5

   Note: Can keep a lid on the pot to trap the steam to prevent crystallization.
6. 6

   Take pan off of heat once the caramel mixture turns to a nice amber color.
7. 7

   Stir in vanilla and cream mixture a little bit at a time to avoid splattering. Add more a little bit a time, like tempering chocolate.
8. 8

   Pour into nice heat proof large bowl to let it cool.
9. 9

   Use it to drizzle or to flavor butter cream.
10. 10

    Warning: Don't put caramel hot into the fridge to cool it down because it is going to bring the temperature of the fridge up and put other food in the danger zone.