Salted Vanilla Caramel
Makes 2 cups
1 cup of white sugar
150g unsalted butter at room temperature, cut into cubes
¾ cup double cream
Seeds from 1 plump, large vanilla bean
½ teaspoon of Vanilla Extract
Pinch of sea salt
Tip: Make sure you have all ingredients ready before you start!
Heat sugar in a heavy bottom saucepan over medium heat. Stir constantly with a wooden spoon. The sugar will form clumps as it heats up and then start melting. Stir until your mixture is a smooth golden colour. Be very careful not to burn your mixture! Also, remember the darker your caramel gets, the more bitter it will become.
Turn heat to low, and carefully add butter until it is melted. The mixture will foam and splatter so take caution!
Remove from heat, and slowly add your cream, vanilla bean seeds, extract and salt. Once again, be careful because the mixture will foam and splatter. Stir until everything is combined and your caramel has a nice even colour.
Allow to cool. You can store your caramel in an airtight container in the fridge for up to two weeks.