Salted Caramel Sauce
- 1/3 cup water
- 1 1/2 cups granulated sugar
- 1 TBSP light corn syrup (optional, but makes it easier to make for the first time)
- 1 vanilla bean, sliced & seeded
- 1/2 tsp vanilla extract
- 1 tsp sea salt
- 1 1/4 cups heavy cream
Mix cream, sea salt, vanilla & vanilla bean scrapings in a large cup. Set aside.
In a medium saucepan, mix water, sugar & corn syrup- stir one last time to combine & do not stir again! Heat over medium-high heat until starts to bubble. DO NOT STIR or you will disrupt the caramel-making process (Very scientific, I know), but you can gently swirl the pan to make sure everything is heating evenly.
Watch it carefully until it turns a deep amber color (this is where my hands were full and I couldn't take any more photos!). Turn off heat and carefully add cream mixture, whisking constantly until comes together and any hardened caramel bits on the whisk melt away. When you first pour it in, it will go crazy & steam & bubble, but just keep whisking.
Pour into a jar and store in the fridge. You should probably only keep it for a week or so, but I have kept mine a lot longer. Its really amazing on apple pie, pumpkin pie, pecan pie, brownies.... etc. you get the idea. :)
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