Sea Salt Caramel Sauce
We could say that this sauce has a specific purpose or pairs with a specific dessert recipe, but let’s go ahead and clear the air. This caramel sauce is simple to make, has a shelf life of at least a week, and is fantastic with a wide variety of desserts. It also stands out on its own, and can be delivered directly into your mouth (we won’t tell!).
Yield: about 1.5 cups of caramel sauce
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Ingredients
3/4 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
3/4 cup heavy cream
1 tablespoon unsalted butter
1/2 tablespoon sea salt (such as Maldon salt)
Instructions
Combine the sugar, corn syrup, and water in a medium saucepan over medium heat. Stir with a spatula to dissolve the sugar, scraping down the sides as well. Once the mixture appears clear and is bubbling vigorously, stop any stirring and instead swirl the pan occasionally. Continue to heat and swirl the mixture until it appears a deep amber color, about 8-9 minutes (it should be a rich orange-brown color, more orange than brown). When you swirl the mixture, you’ll be able to see the color of the mixture a bit easier as it concentrates together.
Remove the saucepan from the heat and gradually add the cream. The mixture will bubble A LOT. Keep an eye on it to make sure it doesn’t bubble over. Have your spatula ready to stir as you add in the cream (some people will suggest the use of a whisk, but I’ve found that the caramel tends to collect inside the wire bulb of the whisk, making stirring more difficult). Once all the cream is added, move the pan back over medium heat and cook for about 2 minutes with continuous stirring to form a smooth sauce. Cut the heat and add the butter and salt. Stir until well combined.
Store in a jar or squeeze bottle in the fridge for up to a week. Bring the sauce to room temperature before use.
Use to top ice cream, sundaes, apple pie, fruit tarts, or other desserts. Alternatively, enjoy a la carte, with a spoon, while standing in front of the fridge, thinking about what you want to eat.
