1 cup granulated sugar
6 tbsp salted butter, room temperature, cut into 6 pieces
1/2 cup heavy cream, room temperature
1 tsp Kinder’s Woodfired Garlic Seasoning
In a medium heavy-duty saucepan, heat granulated sugar over medium heat, stirring constantly with a high heat-resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
When sugar is completely melted, immediately stir in butter until fully combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine again.
After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in the seasoning. Allow to slightly cool down before using. Caramel will thicken as it cools.
Cover a few scoops of your favorite ice cream generously with Woodfired Caramel. Add some Kinder’s Spicy Candied Nuts (recipe on our site) on top and enjoy!
To store caramel topping, cover tightly and place in refrigerator for up to 1 month. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
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