200g (1 cup) white sugar
15ml (1 tbsp) light corn syrup
1/2 tsp salt
60ml (1/4 cup) water
120ml (1/2 cup) heavy cream
15g (1 tbsp butter)
1) In a medium saucepan, combine together sugar, corn syrup, salt and water. Bring to boil while stirring. When it starts bubbling, stop stirring and let it turn to a light/medium amber color. At this point it will NOT look like caramel. Especially if your saucepan has a black bottom, you won't be able to see the real color so turn off the heat when it looks just slightly golden, otherwise, it will be dark and bitter. The whole browning process should take no more than 10 minutes.
2) When you reach the desired color, remove from heat and slowly start pouring in the heavy cream. Stir with a wooden spoon until smooth. Stir in the butter. Let cool for a few minutes and pour in a jar. Keep in the fridge. It will be firmer if you keep it in the fridge. If you want it more runny, simply put the jar in a bowl filled with hot water and it will become more pourable. Alternatively, leave it at room temperature for 20-30 minutes.
Recipe source unknown. I've had this recipe for ages and have no idea where did it come from.
I think I could definitely eat this salted caramel sauce by the spoonful. It looks incredible!
ReplyDeleteThat's exactly what I did! Thank you!!
DeleteDo you know how many degrees should it reach?
ReplyDeleteI did not use a candy thermometer for this. I have really no idea about the temperature.. But it's really not necessary! If you watch the color carefully, you get the best result :)
DeleteWhen you pour in the cream and butter is it thick? Or will it thicken open cooling? I'm not sure I let mine boil long enough
ReplyDeleteDon't worry if it looks too runny. Yes - does thicken while cooling. Keep in the fridge for extra firm texture
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