---
comments: true
tags:
  - caramel
  - ingredient
---
# :candy: Dry Caramel

![Dry Caramel](../../assets/images/dry-caramel.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 20 minutes |

## :salt: Ingredients

- :icecream: 1 tsp vanilla
- :icecream: 200 ml heavy cream
- :candy: 300 g granulated sugar
- :butter: 100 g unsalted butter

## :cooking: Cookware

- 1 sugar thermometer
- 1 large heavy bottom saucepan
- 1 wooden spoon
- 1 heat proof large bowl

## :pencil: Instructions

### Step 1

Add vanilla to heavy cream so that it is ready to go.

### Step 2

Use a sugar thermometer to monitor the temperature.

### Step 3

Put granulated sugar in large heavy bottom saucepan over medium heat.

### Step 4

Use a wooden spoon to draw outside edges into the middle so that it heats more evenly.

!!! warning

    Don't put cold thermometer in very hot sugar to avoid damaging the thermometer.

### Step 5

Wait until the mixture boils to a lovely amber color and then take pan off of the heat.

### Step 6

Stir in vanilla and cream mixture a little bit at a time.

### Step 7

Add more a little bit a time, like tempering chocolate.

### Step 8

Once cream has been incorporated, stir in the unsalted butter.

### Step 9

Put back onto medium heat and wait until the temperature reaches 118°C (245°F).

### Step 10

Keep stirring so that oils don't separate from the cream.

### Step 11

Pour into nice heat proof large bowl to let it cool.

### Step 12

Use while quite warm so that it doesn't seize up.

### Step 13

Use it in tray bakes.

## :link: Source

- <https://www.youtube.com/watch?v=ihHytr6MTro>