Ingredients
2 cups Heavy Cream (also Called Whipping Cream)
1 Tablespoon Vanilla Extract (optional)
Method
Sources
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
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in large heavy saucepan, combine all ingredients except vanilla extract. cook over medium heat, stirring continuously (you can use a wooden spoon or a silicon spatula). once it reaches a boil, do not walk awayyou need to keep stirring. caramel burns very quickly. once the mixture looks like its subsiding and starting to thicken up, attach your candy thermometer to the side of the pan. be careful not to let it rest on the bottom of the pan, as it will throw off your temperature readings. you are looking for a temperature of 240 degrees f. once it reaches 240 degrees f, take it off the heat and add vanilla extract, if using. i like to continue stirring the mixture, as it helps cool it down a little (this mixture is hot and will cause serious burns). pour caramel into a foil-lined, buttered 8x8 inch baking dish. let cool to room temperature (this will take a few hours). cut into serving size pieces. enjoy!