City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Salted Caramel Sauce
Untitled Document

July August 2016

by Laura Di Lembo


1 c. granulated sugar
1 T. light corn syrup
1/4 c. water
1/2 c. whipping cream, heated until warm
2 T. unsalted butter, softened
1 t. fine grain sea salt or fleur de sel
1 t. pure vanilla extract
In a heavy saucepan (at least 5-cup capacity), stir together the sugar, corn syrup and water until the sugar is completely moistened. If you're using a candy thermometer, place it in the pot, taking care that it's immersed in the sugar mixture.

Heat, stirring constantly, until the sugar dissolves and the sugar syrup bubbles. Stop stirring and allow the mixture to boil undisturbed until it turns a deep amber or reaches 350°F. Watch this closely, as it can go from dark to burnt very quickly. Immediately remove the mixture from the heat and slowly and carefully pour the warm cream into the caramel. It will bubble up furiously.
Use a long-handled wooden spoon to stir the mixture until smooth. Stir in the butter and salt until the mixture looks cohesive and not streaky. Add the vanilla and stir to blend.
Makes 1 cup.