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Cook Time: 45 minutes
The idea of making homemade caramel always frightened me. That’s only for professionals! But then I was promised by a friend about an easy method. After a few tries, I modified it to “make it my own” and it’s one of my favorite treats that gets so many compliments (probably because people assume it’s so difficult). People think it must be so difficult to make but I promise you, you can do this!
- 1 cup granulated sugar
- ½ cup of water
- 4 teaspoons light corn syrup
- ½ cup heavy cream
- 1 teaspoon vanilla
- 1-2 teaspoons salt (depending on your preference – I personally like 1 teaspoon)
- 2 tablespoons of bourbon
- Use a light colored frying pan – if you use a dark pan it’s difficult to see when the mixture is starting to brown. And you need to be able to see it quickly so that you don’t burn it.
- Combine sugar, water and corn syrup in a pan. Bring to a boil and keep over medium heat.
- As soon as the mixture starts to brown, remove from heat. Be careful – once it starts to brown, it browns FAST.
- Very slowly add your cream and whisk. Start with only ¼ teaspoon of cream at a time. Then you can start to gradually add more.
- Once heavy cream is fully incorporated, add vanilla, salt and bourbon.
- Allow to cool to room temperature before serving.
- If you’re not using it right away, store in the refrigerator and bring to room temperature when ready to eat.