Caramel

• ⅓ cup water
• 200g (1 cup) white sugar
• Pinch of cream of tartar (optional)
• 120g (½ cup) heavy cream
• 7 Tbsp butter
• Pinch of salt
• 1-3 tsp Vanilla paste or extract

Instructions

1. 1.
   For sauce, prepare a mason jar or sealable, heatproof container. For candies, set up a loaf pan with greased parchment or silicone sling.
2. 2.
   Get a cup of warm water and a pastry brush for later, as well as a cup of ice water and a metal spoon.
3. 3.
   Combine the sugar, cream of tartar, and the water in a medium saucepan and place over low to medium-low heat. Stir periodically until dissolved. Cream of tartar or tartaric acid will lower the pH preventing sugar crystallization and promoting a smoother product. Avoid adding too much as it can make the candy too tangy.
4. 4.
   Once dissolved and bubbling, stop stirring. Don’t stir or change the stove heat until it’s time to add the rest of the ingredients.
5. 5.
   Periodically wash down the sides of the saucepan with the wet pastry brush to prevent crystallization.
6. 6.
   Once most of the water has boiled off and the mixture begins to thicken, stop brushing down the sides and don’t touch it until it’s done caramelizing. Continuing to agitate and cooling down the sides of the sugar will make it crystallize.
7. 7.
   Allow the sugar to cook, watching closely for color changes. If your stovetop heats unevenly, you can optionally periodically rotate the pan around the burner to get a more even caramelization.
8. 8.
   In the meantime, combine the cream, butter, salt, and vanilla in a small saucepan and heat until simmering.
9. 9.
   Once the sugar has reached your desired darkness, drizzle in the hot cream mixture while whisking constantly.
10. 10.
    While continuously whisking, periodically dip a metal spoon into the hot caramel and dunk it into the ice water for a few seconds to sample the texture (very hot, be careful not to burn yourself).
11. 11.
    When the caramel is approaching the final texture you’re aiming for, add your final flavorings.
12. 12.
    If you want a caramel sauce, you should pull it off the heat shortly after adding the cream.
13. 13.
    For candies, you’ll have to cook a bit more of the water out. The final caramels will be a bit firmer than whatever texture you get from the ice water test.
14. 14.
    Pour the caramel into the loaf pan or mason jar.
15. 15.
    For candies, allow it to cool until it holds its shape and pulls from the sides of the pan. Cut the caramel while it is still slightly warm with an oiled knife. Wrap or place in tupperware when pieces are fully cooled.