I use Alton Brown’s dark caramel recipe with some minor modifications to suit taste. First, the mixture always gets to 230°F a few minutes faster than expected and it takes 10 minutes instead of 6 or 7 to get to 300°F. Then, I heat to 340°F instead of 350°F because that’s too burnt for friends. I combine the broken up butter with the cream in a Pyrex measure cup so all of that goes in at once – making it less stressful with one less step. Finally, for a softer caramel, I pour it out at 245°F. YMMV 😁🍴

Poured in the dairy.