- 1 1/4 cups (295 ml) heavy cream
- 1 tablespoon loose leaf black tea, Darjeeling is best
- 4 green cardamom pods, cracked
- 2 cups (400 g) granulated sugar
- 1/2 cup (120 ml) water
- 2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter
- 1 tablespoon whisky
- Seeds scraped from a vanilla bean
- 1/4 to 1/2 teaspoon flaky sea salt such as Maldon
In a heavy bottomed saucepan over medium heat, bring the cream to a simmer. Stir in the tea and cardamom pods and let bubble for 30 seconds. Turn off the heat, cover, and leave to steep while you get on with the caramel.
Pour the water into a large, wide heavy-bottomed saucepan over medium-high heat. Pour the sugar into the centre of the pan. Do not stir. Once the sugar is mostly wet and starting to dissolve, gently swirl the pan once or twice. Let the mixture come to a boil then cook, carefully swirling only occasionally, until the syrup is a light amber colour, 13 to 15 minutes. Lower the heat to medium and wait for the caramel to turn deep amber (it may begin to send up whiffs of smoke), 3 to 5 minutes more.
Off the heat, with a fine-meshed sieve, strain a quarter of the hot cream into the caramel, standing back as the caramel will expand rather impressively and release a cloud of steam. Whisk in that cream, then add the rest. Stir in the maple syrup, butter, vanilla, and salt, then return the pan to the heat. Knock the heat back to low and simmer, stirring, for 2 to 3 minutes, just to cook off some of the edge of the whisky and make sure everything is blended. Pour the caramel into a heatsafe jar or bowl. Use hot (but not scalding) or let cool completely before storing in a covered container in the fridge. Rewarm before serving.
Source: Any excuse