Creamy Caramel

A cinnamon-vanilla caramel sauce finished with heavy cream. Makes about 2 cups.

Ingredients

• 2 cups Granulated Sugar
• ½ tsp Ground Cinnamon
• 1 cup Warm Water
• 1 cup Heavy Whipping Cream
• 1 tsp Vanilla Extract

Method

1. DISSOLVE AND BOIL: Combine the sugar and water in a 4-qt saucepan over high heat. Bring to a boil and attach a thermometer with its tip reading the liquid. Brush any sugar crystals from the pan sides with a pastry brush dipped in warm water. Avoid stirring the boiling syrup.
2. COOK THE SUGAR: At about 235–240°F, when the syrup thickens, reduce to medium-high. As patches begin turning light golden, gently swirl the pan to distribute color rather than stirring with a utensil. Continue until evenly caramel-brown, at about 325–365°F, without letting it become dark and bitter.
3. ADD THE CREAM: Immediately remove from the heat. Carefully add the cream gradually while whisking; the mixture will bubble strongly. Whisk until it settles into a smooth caramel.
4. FINISH AND COOL: Stir in the cinnamon and vanilla. Return to low heat and gently simmer for 3–5 minutes, whisking every 30 seconds. Cool for 10 minutes, whisking every 2–3 minutes as it thickens.