Directions

• Heat the Heavy Cream in a microwave or in a separate pot till it’s hot and set it aside. (IF YOU DO NOT HEAT THE CREAM, IT WILL COOL THE CARAMEL AND BE A GLOBBY MESS THAT WILL NEED A LONGER COOKING TIME)
• In a deep sauce pan, begin making a Dry Caramel meaning…lightly coat the bottom of the pan with sugar and as it melts and caramelizes you slowly add more sugar and repeat the process until you run out, you can lightly stir with a heat resistant spatula or a wooden spoon (IF IT’S NOT HEAT RESISTANT OR WOODEN, IT WILL MELT)
• After all the sugar is added the caramel will be a pale yellowish amber, you want it darker otherwise it’s too sweet.
• Once the caramel has darkened and begins to smoke that’s when you turn off the heat and slowly add the Heated Heavy Cream. (BE CAREFUL NOT TO BURN YOURSELF AND WHISK IT SLOWLY, IT WILL BUBBLE UP)
• When the Cream is fully combined, you can chill it in an ice bath or cool it so it’s not hot and store it for later use.
• It’s best served warm or at room temp.