Recipes

Combine sugar and water in a 2 quart, heavy bottomed saucepan and place over medium flame. (That sounds really big, but I have a 1 1/2 quart and it tried to bubble over the side when I added the heavy cream. Error on the side of caution)

Cook, shaking pan occasionally, until sugar melts; continue cooking, stirring occasionally and scraping sides with a flexible spatula, until mixture turns golden amber. If you have a thermometer, that is about 335 - 345 Don't let it get too dark.

Reduce the flame to low, and then carefully add cream while whisking. It is going to foam big so be careful.

Once the foam dies down a little, add the butter 1 TB at a time.

Continue cooking, whisking constantly, until butter melts and mixture is uniformly smooth.

Remove from heat and pour into another bowl to stop cooking.

You can vary this recipe by substituting any of the following for the water:

Rose Water

Orange Blossom Water

Lemon Water

Lime Water

The above are usually available in Middle Eastern markets

You can also add alcohols at the end, part of the alcohol will evaporate, but not all. Add 2 tsp - 1 TB of any of the following:

Rum

Brandy or Courvoisier or Hennessey

Frangelico

Tuaca

Chambord

Makers Mark

Galliano

Creme de cacao

Marachino or Kirchwasser

Voyant - Chai Liqueur

Crown Royal

Benedictine

St Germaine - Elder Flower Liqueur

Irish Mist

Grand Marnier or Cointreau

Creme ds Cassis

Nocello - Walnut Liqueur

Kahluah

Irish Cream

And so on and so on. Whatever floats your boat or blows your hair back

Increase the salt to 2 tsp to make a salty caramel if you like