Brown Sugar Butter Caramel
An easy, one pot caramel that can be used for ice cream topping, cheesecakes, or straight off the spoon. It is deeply flavored with notes of brown sugar and butter.
Equipment
- large, heavy duty, thick bottomed pot
- gram scale
- high heat spatula or wooden spoon
- 9 x 13 sheet pan or casserole dish
Ingredients
- 620 grams corn syrup
- 330 grams brown sugar
- 155 grams heavy cream
- 265 grams sweetened condensed milk
- 90 grams butter
- 5 grams salt
- 2 grams baking soda
- 2 grams vanilla bean paste can substitute 6 grams of vanilla extract
Instructions
- Combine all ingredients except vanilla in a large, heavy duty, thick bottomed pot.
- Stirring slowly but constantly, cook over medium heat until butter has melted and mixture starts to boil.
- Turn heat to medium high and cook until 226F, stirring the whole time.
- Turn off heat, stir in vanilla.
- Pour on greased casserole dish or sheet pan.
- Cool and seal in an airtight container.
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