Vanilla and Cinnamon Caramel Jars
Ингредиенты
- 1 1/2 cups (375 ml) 35% heavy cream
- 1 cinnamon stick, about 3 inches (7.5 cm) long
- 1 tsp (5 ml) vanilla extract
- 2 cups (420 g) sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) light corn syrup (see note)
- 1/2 cup (114 g) unsalted butter, softened
Инструкция
- In a saucepan over medium heat, bring the cream, cinnamon and vanilla to a boil. Remove from the heat and set aside.
- In another saucepan over medium-high heat, bring the sugar, water and corn syrup to a boil. Cook without stirring until the sugar turns golden brown. Remove from the heat and gradually add the butter and cream mixture. Beware of splattering.
- Bring back to a boil and simmer over low heat, stirring constantly until the caramel is smooth. With tongs, remove the cinnamon stick.
- Pour into glass jars and let cool completely. The caramel will keep for two weeks at room temperature, or one month in the refrigerator.
