Caramel
 
Ingredients
  • 1¼ cups (250 grams) granulated sugar
  • ¼ cup (60 grams) water
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (120 grams) heavy whipping cream
  • 5 tablespoons (76 grams) unsalted butter, cut into 8 pieces
  • 1 tablespoon (13 grams) vanilla extract
Instructions
  1. In a large heavy-bottomed saucepan, very gently stir together sugar, ¼ cup (60 grams) water, and salt. Cover with lid, and bring to a boil over medium-high heat; cook until sugar is melted and mixture is clear, 3 to 5 minutes. Uncover and cook until sugar is pale golden brown and a candy thermometer registers 300°F (150°C). Reduce heat, and cook until deep golden brown and a candy thermometer registers 325°F (170°C). Remove from heat, and add cream. (Mixture will bubble up vigorously, so be careful.) Add butter; add vanilla, and stir to combine. Let cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/meringues-cacao-nibs-caramel-swirl/