- 1 tsp vanilla
- 200 ml heavy cream
- 300 g granulated sugar
- 100 g unsalted butter
- 1 sugar thermometer
- 1 large heavy bottom saucepan
- 1 wooden spoon
- 1 heat proof large bowl
Add vanilla to heavy cream so that it is ready to go.
Use a sugar thermometer to monitor the temperature.
Put granulated sugar in large heavy bottom saucepan over medium heat.
Use a wooden spoon to draw outside edges into the middle so that it heats more evenly.
Don't put cold thermometer in very hot sugar to avoid damaging the thermometer.
Wait until the mixture boils to a lovely amber color and then take pan off of the heat.
Stir in vanilla and cream mixture a little bit at a time.
Add more a little bit a time, like tempering chocolate.
Once cream has been incorporated, stir in the unsalted butter.
Put back onto medium heat and wait until the temperature reaches 118°C (245°F).
Keep stirring so that oils don't separate from the cream.
Pour into nice heat proof large bowl to let it cool.
Use while quite warm so that it doesn't seize up.
Use it in tray bakes.