DASH. OF. THIS. AND. THAT

SALTED CARAMEL SAUCE

 

Hot or cold we love the salted burnt sugar flavor in this sauce. It takes many a dessert to new levels.  Feel free to omit the salt, either way homemade taste is the absolute best.

 

Ingredients:

1 cup sugar

2/3 cup brown sugar

1 tablespoon light corn syrup

1/3 cup water

1 cup heavy cream

1 tablespoon of sweet butter

1 teaspoon kosher or sea salt

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1.  Combine sugars, corn syrup and water in a heavy bottomed saucepan over medium heat.

      Using a wooden spoon or high heat silicone spatula stir only to dissolve sugars and let mixture

      come to a boil. Being very careful not to burn the mixture, boil until the mixture is a dark amber       color or registers on a candy thermometer at 355 to 360º.  If the mixture is boiling unevenly             give it a quick stir.

2.  Being very careful add the heavy cream- it will spurt and bubble- stir  until incorporated.                   Remove from heat, fold in butter and cool completly.

3.  Gently fold in the salt and pour into a clean jar or bottle. Do not over mix. Store in the                        refrigerator for up to one month.