Caramel Sauce (with chocolate sea salt)
1 cup sugar
1 tablespoon corn syrup
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter, softened
½ teaspoon sea salt
1 teaspoon vanilla extract
In a saucepan and with a wooden spoon, stir together sugar, corn syrup, and water until the sugar is completely incorporated.
Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Once boiling, stop stirring altogether.
Meanwhile, in a separate saucepan, heat the whipping cream on low heat until it becomes warm.
Allow the sugar to boil undisturbed until it turns a deep amber colour. Keep an eye on it at all times because it can very quickly turn into a burnt mess. Once it reaches the deep colour, remove from heat and slowly pour whipping cream into the caramel. It will bubble up, but just keep stirring.
Once smooth and blended, add the butter and sea salt. I used chocolate sea salt I found in a gourmet food store that I’ve been waiting to use. You wouldn’t think it’d make much difference, but you could really taste the chocolate and it was goooooood.
Let cool for 5 minutes. Stir in vanilla extract.
- Store in an air-tight container in the fridge and just put it in a the microwave for ten second increments to soften.