Ingredients

Method

Put your sugar and water into a clean saucepan and put on a low heat until the sugar has dissolved. Turn up your heat to medium high and let it do its thing. You want it to become a rich caramel amber colour. As soon as it gets to that turn off the heat and deglaze with your warmed cream and whisk vigorously but carefully. When it has stopped hissing at you you can add your butter and carefully stir the caramel until all the butter has melted. Immediately the caramel is all incorporated place the caramel into a clean bowl and immediately place it in an iced water bath to stop the cooking. Caramel can easily get burnt and you want to make sure it doesn’t continue to cook in your pan. Finally you can add your flavouring . I like to add vanilla bean paste and salt to taste. Voila you have a delicious caramel which you can cover with cling film and place in the fridge until you are ready to use it. This can be used as is for an intense caramel flavour which holds itself firm due to all the butter we put in or you can whisk it up for a Buttercream consistency .