1 cup heavy cream
1 cup sugar
2 TBL water
½ tsp lemon juice
½ tsp vanilla extract
1/8 tsp kosher salt
Pour sugar directly into the center of a tall sauce pot
Pour drops of water slowly over the sugar until sugar looks like wet sand
Boil over HIGH heat for 7 minutes (time may vary) or until syrup is thick and a light-medium amber color. Do not leave the pot during this time, as sugar burns quickly. If syrup reaches a dark amber color, it is starting to burn.
While syrup is cooking, bring heavy cream to a simmer in a different saucepan
Once cream simmers, remove from heat source and set aside
Once syrup reaches the desired light-medium amber color, remove from heat source immediately to stop cooking
Carefully pour ¼ of the hot cream into the syrup. Mixture will bubble aggressively, so keep hands and face at a distance.
Once bubbling subsides, add remaining cream
Add lemon juice, vanilla, and salt. Mixture may continue to bubble.
Whisk until caramel reaches a smooth consistency
TIP: Keep in refrigerator for up to 3 weeks!