Recipe courtesy of Tia Mowry
Print
Salted Caramel Sauce
Total:
20 min
Active:
20 min
Yield:
1 1/2 cups
Level:
Intermediate
Total:
20 min
Active:
20 min
Yield:
1 1/2 cups
Level:
Intermediate

Ingredients

  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup 
  • 3/4 cup heavy cream 
  • 1 tablespoon vanilla extract 
  • 4 tablespoons butter 
  • 1/2 teaspoon sea salt 

Directions

In a large saucepan with tall sides (because the mixture will bubble), combine the sugar, corn syrup and 1/4 cup water. Heat over medium-low heat until the sugar dissolves, stirring occasionally. Increase the heat to medium-high and bring to a boil without stirring. Boil to a deep amber color, 5 to 6 minutes.

Remove the pan from the heat and whisk in the cream (be careful ¿ the caramel will bubble up vigorously!). Whisk in the vanilla, butter and salt. Let cool slightly, then transfer to a glass jar with a lid. (The caramel sauce will keep for 3 to 4 months in the refrigerator.)

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