Caramel Challenge

Earlier this week I decided that I would make a recipe, without the knowledge that I would have vast quantities of caramel left over, and so this week (or two...) will be my caramel challenge week where I will attempt to use the copious amounts of delicious caramel I made!

Ingredients
1 cup cold water

3 cups sugar
2 cups heavy cream

Method

1. In a medium saucepan add the sugar and water, stir.

2. Turn the stove onto medium low heat and stir until the sugar dissolves.

3. Increase the heat to high, and boil without stirring for 15 min. You can dip a pastry brush in cold water and periodically clean the sugar crystals off the sides of the pan. Make sure to occasionally swirl the pan to ensure an even browning.

4. Once the syrup turns amber in colour, remove from the heat.

5. Add the cream (it bubbles furiously so beware) and whisk well until the cream is mixed in.

6. Return to medium low heat and stir until smooth (around 1 min).

7. Remove from the heat and let the caramel come to room temperature before refrigerating. This can be stored for 1 month in the fridge.

* Taken from Jennifer Appel's book "The Buttercup Bake Shop Cookbook" p 108.