Naomi Anderson, the founder of Unicakery, a renowned baking studio in Port of Spain, Trinidad & Tobago, has shared her cherished caramel recipe that has captivated her students and garnered rave reviews. This simple yet elegant recipe employs the dry method, akin to making browning but with a lighter touch, ensuring a smooth, glossy, and buttery caramel that is versatile enough for drizzling, filling, or flavoring a variety of desserts.
**Ingredients:**
– 1 cup sugar
– ⅔ cup heavy cream
– 1 tbsp unsalted butter
– 2 tsp salt
– Dash of vanilla extract
**Instructions:**
1. Place the sugar in a medium saucepan over medium heat, stirring continuously until it melts and turns a deep amber or copper color. Be vigilant to avoid burning.
2. Carefully pour in the heavy cream while stirring; the mixture will bubble up. Continue stirring or whisking until smooth.
3. Add the salt and remove from heat.
4. Stir in the butter until melted, then let the caramel cool slightly before adding the vanilla.
**Chef’s Note:**
As the caramel cools, it thickens into a rich, velvety sauce, ideal for enhancing cakes, ice cream, pancakes, brownies, or even as a macaron filling.
**Serving Ideas:**
Drizzle it over your favorite desserts, use it as a filling, or swirl it into buttercream. The possibilities are endless.
Naomi Anderson, with over 12 years of professional pastry experience, has transformed Unicakery into a hub for specialty cakes, desserts, and hands-on culinary education. She continues to inspire through community-driven classes, mentorship, and creative desserts. For more information, visit @unicakery on all social media platforms or www.unicakery.com.
