Enough caramel to put a spoonful or two on a flourless chocolate cake:
- 1/4 cup warm cream
- 2 teaspoons butter
- 1 T water
- 3/8 cup sugar or 6 T – turbinado sugar is great
- pinch of good salt, vanilla if desired
Warm cream in a deep saucepan, pour onto the butter into a small warm pitcher. Rinse out the pan and leave 1 T of water in it. Add the sugar and cook on #5 or 180°F until it smells like toasted pecans, or light caramel. Cook too long and it will burn, but too short it will be light caramel, which is fine. If the sugar is just sticking to the pan, add more water. You’ll have to boil this off, or cook the final sauce longer, so add more slowly. The mixture can boil up and spatter, so be careful. This is the reason for using a deep pan. Like a 2 quart, about 4-5 inches high.
Slowly pour in the warm cream and butter (or add butter first and then pour in cold cream if you just couldn’t bother with the first part. It will taste great.)
Link to candy temperatures, just for fun.
