How to Make Caramel

Ingredients

• 160 g sugar
• 160 g liquid cream
• 30 g white chocolate
• 80 g butter
• Vanilla
• Note:
• You can use the caramel filling between cake layers or in a tart, and it can be kept in the refrigerator for a full month until needed.

Method

1. Divide the sugar into three portions. Sprinkle the first portion into the pot without using a spoon or any utensil—just tilt and shake the pot until the sugar caramelizes; then add the second portion and shake the pot, then the third portion, shaking until all the sugar has caramelized.
2. Meanwhile, warm the cream.
3. Lower the heat under the caramelized sugar so it doesn't burn and make sure all the sugar has dissolved, then add the cream in two stages.
4. At this stage occasionally remove the pot from the heat and stir with a wooden spoon used for sweets; stir for about 10 seconds over high heat with continuous stirring until the mixture is completely smooth.
5. Sprinkle a dash of vanilla and pour the mixture into a new bowl and add the butter. Using an electric hand blender (the one used for pureeing soups), add and whisk the butter in stages, ensuring the butter is at room temperature.
6. Whisk until the butter is fully incorporated, then add the chocolate and continue whisking until the mixture is homogeneous.
7. Refrigerate the caramel for at least 8 hours.
   Timers: 480 min
8. Note:
9. You can use this caramel as a filling between cake or tart layers, and you can keep it in the fridge for up to one month until use.