| • | 1 1/4 tsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 1 cup (200 g.) pure cane granulated sugar |
| • | 6 tbsp. (90 g.) salted butter, room temperature cut up into 6 pieces |
| • | 1/2 cup (120ml) heavy cream, room temperature |
| • | 1 tsp. kosher salt |
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| Method: |
| 1. | Heat sugar in a medium heavy-duty saucepan (avoid using non-stick) 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. Be careful not to burn it. |
| 2. | Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If the butter starts to separate or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, which may take several minutes. Return to heat when it’s combined again. |
| 3. | After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring. |
| 4. | Very slowly stir in 1/2 cup of heavy cream. 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. |
| 5. | Remove from heat and stir in the salt and 1 1/4 tsp. Red Jalapeño Puree. Add more to taste. Allow to slightly cool down before using. Caramel thickens as it cools. |
| 6. | Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. |
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