I first came across this watching Emeril Live. He doesn't use butter. I like butter in mine. It gives a margin of error. If you over cook it will not get all sugary brittle.
First, you need a heavy pan. One with a thick bottom. This is easily scorched. Nothing taste like burnt sugar. There is a point when it goes from a pretty amber color to burnt. It happens very quickly.
The recipe I use:
1 cup granulated Sugar
6 tablespoons melted Butter
1/2 cup Heavy Whipping Cream, heated. Do not let it boil.
I usually double the recipe. I like it over ice cream. You can add 1 tsp of vanilla extract if you like the taste. I think it is a wast of time to put in vanilla flavor. It disappears. The Vanilla from the extract stays.
I put my put the sugar in my pan on high heat. As soon as it starts to melt, about 3-4 mins. I turn it down just a bit. High end of medium heat. If you are patient, and wait to stir it, you will not get the little chunks of sugar like I do. I am just afraid it will scorch. The chunks will melt.
As it begins to melt, it turns a beautiful amber color. At this point, it should be stirred constantly.
I try to let all the chunks melt. If there are a few it is ok. They will melt. It only takes about 5-6 min for the sugar to melt.
Remove it from the heat and add the melted butter >>>>>>>
It will look like this. Stir it in until it is creamy..
The heavy bottom pan still allows the heat to cook it.
With the pan still off of the heat, slowly and the heated cream.
If it is not heated, it will seize up. Then you have to put it back on the heat and it gets all wonky.
The heavy pan still allows it to cook.
I put it back on the burner, on high heat for 30 sec to 1 min. Let it get bubbly. When the bubbles start getting white (frothy) looking, take it off. Do not leave it on for more than a min. It will over cook.
After it stops bubbling, if you want vanilla, now is the time to add it.
I usually take a small ball jar and fill it to the top. Cap it, turn it upside down. As long as the lid seals it will keep in the pantry, if not, put it in the fridge. Great over ice cream and cheese cake.
Now i put the rest over popcorn. I take all ther unpopped kernals out first. You can't see them and they hurt.
I hope this makes Caramel easy for you.
