Sort ingredients
maddielou_cs
QR Code
Listen
Pdf
Measure out the heavy cream and butter (cut into tablespoons) in separate containers and place back in fridge.
Measure your salt and vanilla into small vessels and keep close by.
Keep a whisk nearby.
Add water, white sugar, and corn syrup to a medium saucepan. Mix well with heat proof spatula so all sugar is hydrated, then set over medium low heat.
Stir this mixture until the sugar dissolves and turns clear, then only swirl the pan.
Continue cooking the sugar over medium heat, watching closely as it will turn gold.
Once the mixture begins to take on a golden color, gently swirl the pan often.
When you see the first small whisps of smoke arise from the pan, turn off the heat and remove the pan from the heating element.
Add butter one tablespoon at a time, whisking well in between each until fully incorporated.
Slowly stream in your cream, whisking well and quickly.
Add your vanilla and salt, whisking to combine.
Pour into a heat safe container and allow to come to room temp, then place in fridge to fully cool.