About the Recipe
Malt powder is the secret ingredient!
Ingredients
1 1/2C sugar
1C heavy cream
1/3C malt powder
4Tbsp butter, cubed
Preparation
1: In a saucepan, combine heavy cream and malt powder. Whisk over medium heat until malt powder has dissolved. Keep warm and set aside.
2: In a tall saucepan, add sugar and 1/4C water and cook over medium heat. Stir continuously until the sugar has dissolved. Then leave the sugar alone and allow to cook until an amber colored has formed. If you start to get a ring of crystalized sugar in the pan, it's okay, just don't touch it! Once you have an amber color, turn the heat off and whisk in butter one cube at a time. The caramel will bubble up so be careful. Once butter is in, while whisking, drizzle in the heavy cream mixture. This will also bubble up!
3: Strain the mixture when transferring to a jar, this will keep the caramel super smooth. It will thicken as it cools but this one is more on the runny side, easy for drizzling on all of your desserts! Enjoy!