Infusing Caramel with Fresh Herbs

This recipe features the sophisticated technique of herb-infused caramel. Kimberley understood that rosemary is a strong herb requiring delicacy to avoid overpowering the dessert. The infusion method allows aromatic compounds to blend into caramel without adding actual herb pieces that would create unpleasant texture. 

Make the caramel base first by cooking sugar and water to deep amber (about 8-10 minutes) without stirring. Carefully whisk in warm cream - it will bubble vigorously then add butter sea salt and vanilla. Add two whole sprigs of fresh rosemary to the finished warm caramel and let steep for 15 minutes. The heat extracts essential oils and aromatic compounds creating complex flavor. Remove the rosemary sprigs before using leaving behind that beautiful caramel flavor that lingers. The technique works with other woody herbs like thyme or sage. Cool caramel to room temperature before using it will thicken as it cools creating perfect drizzling consistency.