Recipe information
Yield
makes about 2 cups
Ingredients
1/4 cup sugar
1 3/4 cups heavy cream
Preparation
Step 1
Prepare an ice bath; set aside. Pour sugar into a small saucepan; cover and cook over medium-high heat, without stirring, until sugar is completely melted. Remove lid, and cook, swirling pan to cover evenly, until sugar turns golden amber. Carefully pour 3/4 cup heavy cream down the side of the pan in a slow, steady stream (it will spatter), stirring constantly with a wooden spoon until combined. Transfer caramel to a bowl set in ice bath; let sit until cool, stirring occasionally.
Step 2
Meanwhile, whip the remaining cup cream until medium-stiff peaks form. Fold in the caramel until combined. Use immediately.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
