Creamy Caramel
30 minutes | Makes 2 Cups
2 cups Granulated Sugar
½ tsp Ground Cinnamon
1 cup Warm Water
1 cup Heavy Whipping Cream
1 tsp Vanilla Extract
Place the sugar and the water in a 4-qt saucepan. Have a whisk and the heavy cream close by.
Place the saucepan on high heat and bring to a boil. Once the mixture starts to boil, place a thermometer in the saucepan ensuring the tip is able to read the temperature of the liquid. A thermometer that attaches to the side of a pan is best.
Some granules of sugar might stick to the side of the saucepan. Dip a pastry brush in a bowl of warm water and brush down any sugar that is stuck to the edge of the saucepan. Try to avoid stirring the sugar water mixture as it is boiling.
The mixture will pass through a few stages as it boils. When the mixture reaches about 235-240 degrees (approximately 5 minutes into the boiling process), you will see the mixture start to thicken and the rapid boil will slightly slow down. The mixture will still be clear, almost like corn syrup. Reduce to medium-high heat at this time.
When the temperature passes 250 degrees (approximately 10 minutes into the boiling process), you will notice the color start to change in some spots to a light golden brown. This is the only point in the process that you should swirl the pan a few times to distribute the sugar that is browning faster. Do not stir with a utensil; just swirl the pan.
When the mixture reaches about 325-365 degrees (approximately 15-18 minutes into the boiling process), the color should be a caramel brown throughout. Do not let the sugar get too dark or it will be bitter.
Immediately remove the pan from the heat, and quickly pour in the heavy cream. The mixture will bubble aggressively as cold cream enters the hot sugar. Whisk the mixture until the cream and sugar blend together and settle into a smooth caramel sauce.
Add the cinnamon and vanilla and return the pot to low heat to lightly simmer for 3-5 minutes. Whisk every 30 seconds. Remove from the heat and let cool on the counter for 10 minutes. Whisk every 2-3 minutes while the caramel cools. The caramel will continue to thicken.
2 cups Granulated Sugar
½ tsp Ground Cinnamon
1 cup Warm Water
1 cup Heavy Whipping Cream
1 tsp Vanilla Extract
Place the sugar and the water in a 4-qt saucepan. Have a whisk and the heavy cream close by.
Place the saucepan on high heat and bring to a boil. Once the mixture starts to boil, place a thermometer in the saucepan ensuring the tip is able to read the temperature of the liquid. A thermometer that attaches to the side of a pan is best.
Some granules of sugar might stick to the side of the saucepan. Dip a pastry brush in a bowl of warm water and brush down any sugar that is stuck to the edge of the saucepan. Try to avoid stirring the sugar water mixture as it is boiling.
The mixture will pass through a few stages as it boils. When the mixture reaches about 235-240 degrees (approximately 5 minutes into the boiling process), you will see the mixture start to thicken and the rapid boil will slightly slow down. The mixture will still be clear, almost like corn syrup. Reduce to medium-high heat at this time.
When the temperature passes 250 degrees (approximately 10 minutes into the boiling process), you will notice the color start to change in some spots to a light golden brown. This is the only point in the process that you should swirl the pan a few times to distribute the sugar that is browning faster. Do not stir with a utensil; just swirl the pan.
When the mixture reaches about 325-365 degrees (approximately 15-18 minutes into the boiling process), the color should be a caramel brown throughout. Do not let the sugar get too dark or it will be bitter.
Immediately remove the pan from the heat, and quickly pour in the heavy cream. The mixture will bubble aggressively as cold cream enters the hot sugar. Whisk the mixture until the cream and sugar blend together and settle into a smooth caramel sauce.
Add the cinnamon and vanilla and return the pot to low heat to lightly simmer for 3-5 minutes. Whisk every 30 seconds. Remove from the heat and let cool on the counter for 10 minutes. Whisk every 2-3 minutes while the caramel cools. The caramel will continue to thicken.