Ingredients:

  • 1 cup (200 g) Granulated White Sugar
  • 1/4 cup (60 ml) Filtered Water
  • 1/2 cup (1 stick / 113 g) Unsalted Butter, cubed and at cool room temperature
  • 3/4 cup (180 ml) Heavy Cream, warm
  • 1 tsp (5 g) Fine Sea Salt or Kosher Salt (adjust to taste)
  • 1 tsp (5 ml) Pure Vanilla Extract

Instructions:

  1. Prep the Dairy: Warm the heavy cream gently until it is steaming but not boiling. Set aside. Cube the butter and have it ready next to the hob.
  2. Ready the Pan: Use a clean, dry, heavy-bottomed saucepan (minimum 3-quart size).
  3. Start the Sugar: Combine the granulated sugar and the water in the saucepan. Gently swirl the pan until the sugar is saturated, but do not stir with a utensil once heating begins.
  4. Boil and Monitor: Bring the mixture to a boil over medium-high heat. Allow the mixture to boil steadily. If sugar crystals form on the side of the pan, brush them down carefully with a wet pastry brush dipped in water.
  5. Achieve Colour: Continue cooking until the mixture turns a rich, medium-amber colour (target temperature 340°F/170°C). Remove the pan immediately from the heat as soon as the desired colour is reached.
  6. Add the Cream (The Thrill): Stand back and immediately, but slowly, whisk the warm heavy cream into the hot caramel. The mixture will bubble up vigorously. Keep whisking until the bubbling subsides and the mixture is smooth.
  7. Melt the Butter: Add the cubed, room-temperature butter to the caramel mixture. Whisk continuously until all the butter is fully melted and incorporated, creating a luxurious, glossy emulsion.
  8. Season: Whisk in the salt and vanilla extract. Taste and adjust the salt if necessary.
  9. Cool and Store: Pour the Caramel Dip into a clean, heatproof container. Allow it to cool at room temperature for at least 30–60 minutes. It will thicken considerably as it cools.