/ck/ - Food & Cooking

Just made caramel sauce. Had to determine the degree of caramelization by taste because the butter masks some of the colour, but it turned out great nonetheless. I'll freeze it in an ice cube tray for coffee. The goes into the freezer for dessert tomorrow.

>100 g white sugar
>75 g butter
>Inside of 1 vanilla
>400 g double cream
Gently heat sugar, butter and vanilla until the sugar is dissolved. Keep heating until you can see/taste caramelization, then carefully add double cream. Bring to a light simmer and let cool, done.
If you can't get double cream (creme double), you can substitute for heavy cream and mascarpone in equal parts.