One of the best foods ever! A pure rush of sugar. What could be better? It's even better when it's home made, not to mention cheaper. David Lebovitz has some great tips to simplify caramel making and an explanation of why he does not recommend using a thermometer.
See: Making Perfect Caramel and Ten Tips for Caramel.
The recipe I used is a liquid (sugar & water) not a dry caramel (just sugar) from pastry chef Anna Olson. By the way, there are some really great recipes in her little book named after the TV show she hosts: Sugar
Makes 1 cup
3/4 cup sugar
1/4 cup white corn syrup
1/2 cup water
3/4 cup whipping cream
1. Bring sugar, corn syrup and water up to a boil in a heavy-bottomed saucepan. Boil without stirring, brushing the sides of the pan occasionally with a brush dipped in water.
2. Cook for about 10 minutes, until sugar turns an amber colour - like the color of a copper penny.
3. Remove from heat and whisk in cream, taking care as it will rise and steam. Allow to cool, then chill until ready to use.