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Everything You Need To Know About Caramel

3 Flavors of Caramel (yield: 1.25 c each) Classic Vanilla Caramel 1 c (227g) heavy cream 1 c (200g) sugar water 2.5 oz (71g) butter 1 tsp salt 1 tsp vanilla 1. Heat heavy cream until just below a boil. Set aside. 2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve. 3. Heat until the sugar reaches a dark amber color. 4. Slowly add the warmed cream in 3 batches, stirring thoroughly after each addition. 5. Cook caramel to your desired temperature. 6. Add butter, salt, and vanilla, and mix until homogeneous. Mocha Caramel 1 c (227g) heavy cream 2 Tbsp (12g) coffee 1 c (200g) sugar water 1.5 oz (43g) butter 1 oz (28g) unsweetened chocolate 1 tsp salt 1 tsp vanilla 1. Heat heavy cream and coffee until just below a boil. Set aside to steep for 20 minutes. 2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color. 4. Strain the coffee grounds and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition. 5. Cook caramel to your desired temperature. 6. Add butter, unsweetened chocolate, salt, and vanilla, and mix until homogeneous. Gingerbread Caramel 1 c (227g) heavy cream 1 cinnamon stick 4-6 allspice berries 4-6 whole cloves 2 tsp ground ginger 1/2 tsp nutmeg 1 c (200g) sugar water 2.5 oz (71g) butter 1. Heat heavy cream and spices until just below a boil. Set aside and steep for 20 minutes. 2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color. 4. Strain the whole spices and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition. 5. Cook caramel to your desired temperature. 6. Add butter and mix until homogeneous.