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Ingredients
- 2 quarts Whey
- 2 cups Sugar
- 4 ounces Butter
- 1 tablespoon Vanilla Extract
- 1 Hefty pinch of salt- I used flaky
Method
- Simmer the whey in a heavy bottom pot on medium until it reduces by about half. Skim the foam off the top if needed. You could probably do this part at a higher temperature while keeping a close eye on it and stirring frequently so it doesn't scorch. I like the hands off factor of this recipe, so once I got it to a slow simmer I walked away from it for an hour.
- After about 1- 1 1/2 hours your whey should be reduced by half and you can add the cane sugar. Stir it until the sugar is melted and it comes back to a simmer.
- Leave it again to simmer and caramelize. Check on it periodically to stir and assess the progress. Once you add the sugar, the caramelization process will take just over an hour.
- As it cooks down and caramelizes it will start to bubble and foam, keep it going on low and keep an eye on the color. Once the color is a medium-dark amber (your preference) and the viscosity looks like syrup add the cold butter and stir as it melts, continue to stir until the butter is completely mixed in.
- Add salt and vanilla extract.
