SALTED CARAMEL
- ¼ cup water
- 1 cup sugar
- 2 tbsp light corn syrup
- ¾ cup heavy cream
- 55g unsalted butter, cubed (1/4 cup)
- 1½ tsp sea salt
- 1 tsp vanilla
- In a medium, heavy saucepan, cook the water, sugar and corn syrup over a low heat until the sugar dissolves.
- As the mixture is heating, brush down the sides of the pan with a wet pastry brush to stop sugar crystals forming.
- Once the sugar has melted, turn the heat up high and cook until the caramel is an amber colour.
- Reduce the heat to low and pour in the cream while whisking to prevent any lumps from forming.
- Remove from the heat and whisk in the butter, one cube at a time until incorporated. Stir in the salt and vanilla.
- Serve warm or store in the fridge until required.
Recipe by Butter Baking at https://www.butterbaking.com/2012/05/29/salted-caramel/
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