Caramel cream is made by caramelising sugar and blending it with cream, butter, and flavourings like vanilla or salt to create a silky, golden dessert sauce or filling. Itโs versatile enough to use in cakes, pastries, or simply as a topping for ice cream. —🥄 Classic Caramel Cream RecipeIngredients- 1 cup granulated sugar – ยผ cup water – ยพ cup heavy cream (room temperature) – 2 tbsp unsalted butter (room temperature) – ยฝ tsp sea salt – 1 tsp pure vanilla extract Step-by-Step Method1. Dissolve sugar: In a heavy-bottomed saucepan, combine sugar and water over medium heat. Stir gently until dissolved, then stop stirring. 2. Caramelise: Allow the syrup to simmer until it turns a deep amber colour (around 340ยฐF / 170ยฐC). Swirl the pan occasionally but do not stir. 3. Add cream carefully: Remove from heat and slowly pour in the warm cream. The mixture will bubble vigorously โ whisk continuously. 4. Blend in butter: Stir until smooth and glossy. 5. Finish with flavour: Add vanilla and salt to balance sweetness and enhance depth. 6. Cool & store: Pour into a glass jar or airtight container. Refrigerate for up to 2 weeks. —🍫 Alternative Rich Version (with Chocolate)- 250 g heavy whipping cream – 112 g sugar – 27 g butter – 125 g white chocolate – Pinch of salt + 1 tsp vanilla Steps: Caramelise sugar, add butter, pour in hot cream, then blend with melted white chocolate. Strain for smoothness and finish with salt. This version is creamier and ideal for cake fillings. —⚠️ Tips & Troubleshooting- Avoid crystallisation: Brush down pan sides with a wet pastry brush if crystals form. – Donโt stir once dissolved: Stirring after sugar dissolves can cause grainy caramel. – Control heat: Caramel burns quickly โ remove from heat as soon as it reaches deep amber. – Safety first: Hot caramel can cause burns; always pour cream slowly and whisk carefully. —🍮 Uses of Caramel Cream- Cake filling or frosting – Drizzle over ice cream or pancakes – Layer in trifles or cheesec
akes – Stir into coffee for a caramel latte