I don't know why but people always make a big fuss about caramel. I can tell you that's not necessary.
In lots of recipes they forbid you to stir the sugar. Well, it's not like you're going to ruin your caramel. The idea is that if you whisk too sturdy the sugar will stick to the sides of your pan, will cool off and crystallize. Just whisk gently and you'll be fine.
You can just wait until the sugar has melted before you stir but i'm an inpatient type.
I usually never follow a recipe or weigh the ingredients and it always turns out great but this is a recipe website so I measured the ingredients for you.
Caramel cream frappuccino
You can put this caramel on ice cream but I also highly recommend making this frappuccino . It's actually just a milkshake because I don't put any coffee in but it's so so good!
- 200 grams sugar
- 80 grams butter
- 120 ml heavy cream
- Optional: seasalt
- In a saucepan heat up the sugar. You can whisk gently until completely dissolved.
- Add the butter but be careful, it will bubble.
- Stir and add the heavy cream. Keep whisking.
- Don't freak out if the caramel will form into a clump. This is because of the cold cream, when that heats up everything will mix again. Let the caramel cool off a bit before transferring to a bottle. Keep in mind that the sauce will thicken up when cooling off. Store in the fridge.