This recipe produces a caramel that, once cooled, is quite stiff—the ideal consistency for making bar cookies. If you plan to pour it over cake or ice cream, simply double the amount of heavy cream. This caramel can be refrigerated, tightly covered, for up to three days.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
Preparation
In a medium heavy-bottom saucepan, combine the sugar and cream of tartar with 1/2 cup water. Cook over high heat without stirring until sugar begins to melt and turn golden at the edges. Continue cooking, swirling the pan to cover evenly, until the sugar turns golden amber. Carefully pour the heavy cream down the side of the pan in a slow, steady stream (it will spatter), stirring constantly with a wooden spoon until combined. Transfer to a medium bowl, and let cool.
