Ingredients
- 150 g granulated sugar
- 200 ml heavy cream, 36% fat
- 50 g Lurpak cow milk butter
Method
Add the sugar to a non-stick frying pan, spread it evenly, and place it over medium heat, until caramelized without stirring constantly.
Then, in a coffee pot, add the heavy cream, and place it overheat without coming to a boil.
When the sugar is caramelized, gradually pour the warm heavy cream, and stir with a wooden ladle, until completely combined and form into a homogenized mixture.
Right after, remove from the stove and add the butter (room temperature), and keep stirring until completely incorporated.
Next, line some cookware with parchment paper, and optionally you could sprinkle with some coarse salt.
Wait just to cool down, and cut the caramels into the shape of your preference.
