Caramel Sauce
Servings: 2 cups
Ingredients
- 1 ½ cup heavy cream
- 1 stick (4 ounces) butter softened, cubed
- ½ cup water
- 1 ½ cups (300 grams) sugar
- ¼ cup corn syrup
- 1 teaspoon vanilla extract
- few large flakes sea salt like a nice French grey sea salt
Instructions
- In a small saucepan, gently heat the cream and butter together over low heat. Do not let this mixture simmer or boil. If it looks close, turn it off.
- Meanwhile, in a medium (2 to 4-quart) saucepan, combine the sugar and corn syrup with the ½ cup water and gently stir to mix. Place the saucepan over medium heat and continue to stir occasionally until the sugar dissolves. Be careful not to splash the sugar water onto the sides.
- Once the sugar dissolves, stop stirring, turn the heat up to high, and keep cooking until the mixture comes to 325 degrees F. DO NOT WALK AWAY. This part happens quickly. It will very quickly turn into a rich caramel color and you need to immediately remove the saucepan from the heat.
- Remove caramel sauce from heat, then slowly stream in the warm cream-butter mixture, whisking carefully to prevent seizing. Adding the dairy will cause the mixture to rapidly bubble upwards, so be careful. Whisk again until combined.
- Add vanilla and any desired sea salt. Allow caramel to cool.