Meg’s Caramel

Instructions

1. In a large stockpot, bring 1 cup cream and rest of ingredients to a rolling boil over medium high heat. When in doubt, start with a larger pot than you think you need.
2. As the ingredients are coming to a boil, get your 9×9 pan and line it with parchment so it won’t stick. Crumble the parchment gently so it will lay flat into the corners. Set aside but nearby on a heat proof surface. You won’t need this for at least 45 minutes.
3. Once it’s at a steady boil, you can check the temperature. It will probably read in the 210-220F range. You’ve got a good 20 minutes to go before our first boil is done.
4. Stirring occasionally until the mixture reaches 242F. Lower temperature to low.
5. Add the remaining one cup cream while stirring vigorously so as not to scorch the cream.
6. Bring the heat back up to medium high and raise to 242F again.
7. As soon as it’s reading 242F, turn off the heat and carefully pour the piping hot caramel into your prepared pan. Let cool for several hours until at room temperature before cutting. It can go into fridge or even freezer and be pulled out later to cut up.