If you've never worked with Caramel before this recipe may take some practise, but mastering the technique will make you a caramel pro! It is the same basic method for everything from brittle to sauce.
1 cup white sugar
1/4 cup water
1 cup corn syrup
1 cup heavy cream
1/2 cup butter
3 tsps sea salt
1/4 tsp crushed chili flakes
2tsp vanilla
1Tbsp cider vinegar
In a heavy saucepan stir together the corn syrup, sugar, water, vinegar and 2tsp sea salt. Place on high heat but do not stir. Brush down the inside of the pot with some warm water if crystals begin to form. Once the sugar starts to turn golden or amber in colour add the cream, butter, chili flakes and vanilla. Continue to heat until the mixture is 245 degrees F. If you don't have a candy thermometer, a chilled dish or bowl of ice water will allow you to test the consistency of the caramel. It should be soft and chewy but still able to hold its shape.
Remove from the heat and pour into a well oiled pan. Garnish with sea salt and score the caramel into squares with an oiled knife. Place the caramel in the freezer until firm, remove from the pan and break along the score lines. Store in wax paper in a cool dry place for 7-12 days. Try dipping them in chocolate for an extra treat!
There you have it, delicious, sweet caramel. By changing the amounts of liquid and the cooking time this recipe can go from sauce to hard candy with ease. You may also notice that I don't add brown sugar, and darken the sugar before adding any dairy. This is a more traditional method, the caramel flavour comes from the burnt sugars. Using regular brown sugar gives a butter scotch flavour instead of caramel.
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