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Burnt Caramel
Ingredients:
(Yields: 1 Quart or 950 ml)
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs
1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract |
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Directions:
Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on medium high heat until
the sugar melts and boils, stirring occasionally. Boil until mixture is a dark brown; remove from
heat. Gradually stir in remaining 3/4 C (180 ml) water. (I love this part, cause the syrup boils up
when the hot water is added) Cool to room temperature and set aside. Beat eggs in a medium
bowl until thick and lemon colored; gradually beat in powdered sugar. Stir in cream and vanilla; stir
in the caramel mixture. Chill. Freeze in an ice cream machine according to manufacturer’s
directions.
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