This caramel is perfect in caramel frosting, on ice cream, or, when completely cooled, it can be used to drip a cake.


makes ~3/4 cup


150g heavy whipping cream

1 tsp vanilla bean paste or vanila extract

250g granulated sugar

40g light corn syrup

60g water

55g unsalted butter, diced

1/2 tsp salt

1 tsp white vinegar


Heat the cream until luke warm.  You can do this on the stove top or microwave. Add the vanilla to the cream. Set aside.

In a 2-quart sauce pot, combine the sugar, syrup, and water.  Before heating, stir to make sure the sugar is evenly wet.  Cover and cook the mixture without stirring, over medium heat.  Once the mixture has started to boil, remove the lid and increase the heat to medium-high.  Do not stir! Watch for it to turn from clear to a light caramel color.  Once this happens, let it go a bit further until a deeper amber color.  You may see a few wafts of smoke.  That means you have bravely taken it far enough.

Remove the caramel from the heat and whisk in the warmed vanilla cream.  It will bubble up, be careful of the steam! Once the mixture is smooth, add in your diced butter. Finally, whisk in the salt and vinegar.

Carefully pour the caramel in to a heat proof container to cool to room temperature. Once cooled, store in the refrigerator for up to 2 weeks. Before using in recipes, allow it to return to room temperature.