Soft caramel is used is so many things. You can put it on ice cream and it'll stay soft, or use it for caramel popcorn. Ingredients

• 400 g granulated sugar
• 200 g heavy cream
• 200 g unsalted butter
• 2 g sea salt
• 5 g lecithin
• 1/2 vanilla bean

• Wooden spoon
• Rubber scraper
• Thermometer
• Emulsion blender
• Whisk
• 2 pots
• Bowl for cooling

Directions Step one, mix together your cream, vanilla and salt. Put in small saucepan and turn the heat on low to heat up the mixture. Leave on the pan on low heat until you add it into the sugar mixture later. Make a dry caramel with the granulated sugar. Add sugar gradually to a pan. Stir, but not too much. Gradually add more and more sugar until browned. Cook to 217 degrees Farenheight. (It's done when there's a slight foam, thinner fluidity and slight smoke.) In a separate bowl, melt the butter and add the lecithin in it. Lecithin increases shelf life and insurance to help it not separate. Pour the butter and lecithin into the caramel mixture in the pan. Switch to a whisk and add the cream, vanilla, and salt mixture. Whisk until mixed together completely and let cool. Mix together with a hand blender until smooth. Cool in shallow pan and cover. Put in a jar or something with a seal. Will last in fridge for 1 month. (Big batches are easier to control the temperature. Make more caramel to make it easier) Now your soft caramel is done! Drizzle it on ice cream for the perfect dessert! Another idea is to mix it with plain pop corn for a delicious movie night. Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com! Check out our Pinterest page for more inspiration!