Caramel Syrup / 焦糖糖浆

Caramel is a beige to dark-brown confectionery product made by melting and heating of any type sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. 

The process of caramelization consists of heating sugar slowly to around 340 °F (170 °C). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.

A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. 

I personally love Laura Vitale Recipe, I had not failed once following closely with her video & recipe. You may consider to give it a trial, you may love it like I do.

Caramel Syrup

Adapted from Laura in the Kitchen by Laura Vitale.

Recipe attached as below:

Ingredients:

1 cup of Brown Sugar
½ cup of Water
¾ cup of Heavy Cream / Whipping Cream, warmed slightly, either in a small saucepan or microwave
2 Tbsp of Unsalted butter at room temperature
¼ tsp of Salt
 
Preparation and Cooking Instructions:

1. In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring ever! Just swirl the pan around. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 10 minutes.
2. Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off.
3. Add the butter and salt, whisk in until the butter melts. Set aside to cool completely.

Store in glass container

Note:

1. I replaced granulated sugar with brown sugar.
2. I omitted vanilla extract/essence.
3. Can be store in the fridge for 2 weeks.