This is my go to caramel sauce. I have drizzled it on ice cream, brownies, lava cakes, cupcakes, used it fas a frosting base, and even just eaten by the spoonful. Do what you want with the caramel sauce. It's delicious!
Ingredients:
1 cup sugar
2 tablespoons corn syrup
1/4 cup water
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon vanilla extract
Fleur de sel
Directions:
1. Combine
sugar, corn syrup, and 1/4 cup water in a saucepan. Cook
over medium-high heat, stirring minimally (once or twice), until the sugar has dissolved.
Continue cooking without stirring while the sugar cooks.
2. Cook until the sugar has reached
a medium to dark amber color. Then immediately take the
saucepan off the burner. (Pay attention! Caramel can go from great to burnt very quickly. If using a thermometer, cook the
sugar until it reaches 345° F.
3.
Once the pan is off the heat add the heavy cream (it
will bubble up when combined with the caramel), Whisk in the butter until
smooth. If the caramel develops any lumps, place it back over low
heat and whisk until smooth. Let stand for a few (2-3) minutes, then add the vanilla
extract. Season the finished caramel with fleur de sel to taste. Be careful not to add too much salt.
4. Enjoy!
