Ingredients

The following ingredients have 4 Servings
  • 2 c. packed light brown sugar
  • 1 3/4 c. heavy cream
  • 3/4 c. brown rice syrup or dark corn syrup
  • 2 tbsp. unsalted butter
  • 2 tsp. kosher salt

Instruction

  • Prepare an ice water bath by filling a bowl halfway with ice and cover with cold water.
  • Combine ingredients in a medium saucepan (preferably enameled cast iron or stainless steel) and bring to a boil over medium-high heat; stirring constantly with a rubber spatula or rubber whisk. 
  • Cook until the mixture registers 250°F on a candy thermometer, approx. 10-20 minutes (could be longer).
  • Remove from heat & immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. 
  • Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath. 
  • Store 2-3 weeks in an airtight container in the refrigerator. To reheat caramel place on the stovetop in a saucepan on med-high heat for a couple of minutes until runny. Could also be reheated in the microwave in increments of 30 seconds at 50% power, stirring in beteen