Method

Take a medium-sized heavy-bottomed pot, add sugar and water and bring to a boil over medium heat. Wear insulated gloves (you must wear them throughout the process) and stir slightly with a whisk.

< p>Stop stirring after boiling, the color of the sugar water will become darker and darker.

Pay attention to the color change of the sugar water and do not overcook it.

Cook the sugar water until it turns amber. Remove from the heat, immediately add the cream and stir with a whisk until melted. Be careful when adding the cream. Do not throw the cream too far away from the sugar water. It is very dangerous if the sugar water splashes.

Add the cream It is normal for a lot of bubbles to appear when stirring.

After the butter melts, slowly add the fresh cream and stir evenly.

Let the cooked caramel cool for about 30 minutes. It is ready to be poured into a bottle. Let it cool completely and store it in the refrigerator. Because the caramel will harden after being refrigerated, scoop out the amount you want to use before use and place it in a small bowl over water and heat it.