Homemade Salted Caramel Iced Coffee

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3 Tbsp butter
• 1/2 tsp fine sea salt
• 1/2 tsp vanilla extract
• 5-6 cups strong coffee

Directions

1. For the salted caramel, combine the granulated sugar with the water in a sturdy, heavy bottomed sauce pot. Set it over medium-high heat, stirring as the sugar melts, and continue until the mixture comes to a boil. Reduce the heat to medium-low, then leave it alone to bubble until the color becomes deep amber, about 7-10 minutes.
2. As soon as the sugar reaches that deep amber color, take the pot off the heat right away, since caramel can darken past the point you want in a hurry. Pour in the heavy cream and whisk until the sauce is smooth; if the cold cream causes the caramelized sugar to harden into bits, put the pot back over very low heat and keep whisking until everything melts together. Whisk in the butter, salt, and vanilla extract.
3. Set the caramel aside to cool; it will become much thicker as it sits. The finished caramel yields about 10 ounces and can be kept in the refrigerator for up to 3 weeks.
4. For the Salted Caramel Iced coffee, spoon about 2 Tbsp of the salted caramel into the bottom of a mug or another heat safe cup. Pour in 8 ounces strong coffee, then stir until the caramel blends into the coffee.
5. Pack a separate serving glass with ice, drizzling extra caramel inside the glass first if you like. Pour the coffee-caramel mixture over the ice. Serve right away, or finish it with a splash of milk or cream and a small pinch of sea salt.