This sauce is indispensable.It can be used for a variety of things,as toppings for cupcakes,doughnuts,ice cream, as glaze for cakes and mousses,as a flavouring,as a fruit dip,etc. The saltiness and sweetness is a wonderful marriage and the flavour is absolutely delicious. It’s pretty easy to make but you have to pay really close attention because the caramel can go from perfect to burnt in a split second and you don’t want that.
This recipe is for a good sized quantity,you might have to half it if you don’t want too much
460 g Sugar
2 Tbsp Corn Syrup
1/2 cup water
1 cup Heavy Cream (heated until warm)
4 Tbsp unsalted butter
1 Tbsp or 1 Tbsp + 1 tsp Sea Salt (depending on how salty you want it to be)
A splash of vanilla
Use a pot that is way bigger that what you are making because when you pour the heavy cream in,it will bubble up.
Combine the sugar,corn syrup and water in the pot
When it comes to a boil like this,cover for 30 secs – 1 minute so the sugar crystals on the side of the pot can be washed down with the steam,alternatively, you can use a wet brush to brush down the sides of the pot(this step is important to prevent crystallization)
Remove the cover and start watching your syrup
Take it off the heat and immediately,add your cream whilst stirring fast
Add the butter,salt and vanilla and stir
For some strange reason,my sauce separated into immiscible portions.If this happens to you,fear not! get your stick/hand blender and blend until you get a smooth consistency.If you are using the regular counter top blender,make sure to hold the lid in place so you don’t end up having the syrup all over you and your kitchen.
let it cool and then pour it in a jar.Store refrigerated.
To serve,melt what you need for about 10 seconds or until you can pour or spoon over your dessert