1/4 cup (60 ml) water

2/3 cup (150 ml) sugar

2/3 cup (150 ml) 35% cream, warmed

In a saucepan, bring the water and sugar to a boil. Simmer without stirring until the mixture turns golden. Remove from the heat. Slowly add the cream, taking care to avoid any spatters. Bring to a boil, stirring constantly until smooth. Remove from the heat and pour into a large bowl (this will help the caramel cool more quickly). Transfer to the freezer. Stir frequently until the caramel reaches room temperature, 15 to 20 minutes.

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