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Prepare the Caramel:
In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Stir until the sugar is evenly moistened.
Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved.
Once the sugar has dissolved, stop stirring and allow the mixture to come to a boil. Continue cooking, without stirring, until the sugar turns a deep amber color. This will take about 10-15 minutes. Watch carefully to prevent burning.
Add the Butter:
As soon as the sugar turns a deep amber color, carefully add the cubed butter. The mixture will bubble up vigorously, so be cautious.
Stir the butter into the caramel until fully melted and combined.
Add the Cream:
Remove the saucepan from the heat and slowly pour in the heavy cream, continuing to stir. Be careful as the mixture will bubble up again.
Stir in the vanilla extract and salt until fully incorporated.
Cool the Caramel:
Allow the caramel to cool in the saucepan for a few minutes, then transfer it to a mixing bowl.
Let the caramel cool completely to room temperature.
Whip the Caramel:
Once the caramel has cooled, use an electric mixer to whip the caramel on medium-high speed until it becomes light and fluffy. This should take about 3-5 minutes.
Serve:
Your homemade caramel cream is now ready to be used. You can spread it on cakes, use it as a filling for pastries, or simply enjoy it by the spoonful.
This rich and creamy caramel cream is perfect for adding a touch of sweetness to your desserts. Enjoy the luscious flavor and smooth texture!
