3 Flavors of Caramel (yield: 1.25 c each)

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.