That’s supposed to be the salted Caramel from, well, Salted. We’re pretty sure my mistake was that instead of heavy cream, I used a substitution that has been otherwise dependable: three parts milk to one part butter. I confirmed the bad-idea-ness with chef Kathleen last night in cooking class.
Instead of mixing, the butter floated to the top while the mixture was cooling. It almost tastes kind like an inside-out Goetze’s caramel cream‘ until the butter taste hits you. It’s a bad scene.