Pretty Thai® Salted Caramel
1 cup sugar
6 tbsp unsalted butter
1/2 cup heavy cream or coconut cream
1 tsp Pretty Thai® Seasoning Salt
Pretty Thai® Thai Chili Powder; Optional, to taste
1). Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
2). Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3). Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4). Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5). Very slowly, drizzle in 1/2 cup of heavy cream (or coconut cream) while stirring. Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6). Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7). Remove from heat and stir in 1 teaspoon of Pretty Thai™ Seasoning Salt. Allow to cool down before using.
Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day.