Directions

1. Make sure you have a clean pot, spatula, and spoon! Any fat or foreign substances will cause it to crystallize. To help prevent crystallization, you can wipe some lemon juice around your pan. 

2. Put a medium saucepan over medium heat and add a couple spoonfuls of sugar at a time and begin to stir. As it begins to melt and becomes clear, you can add your sugar while stirring. Feel free to take the pot off the heat if it’s starting to dissolve too quickly for you. 

3. If you want to get it to a nice rich dark caramel, cook it down until you think it’s about to burn, then take it off the heat. Next add your heavy cream and stir to combine. Add a tablespoon of butter and let it melt.

4. Pour your caramel into a heatproof bowl. You can either let it set up in the fridge, or use it immediately to glaze a cookie. Let it cool slightly and pour it into a piping bag then use it to pipe between two cookies, or use it to decorate other desserts.