Salted Caramel Sauce
This is very good and it was fun using a candy thermometer! Next time I’ll use a smaller pot as the thermometer didn’t touch the sauce! I had to tip the pot to get it all on one side to make it deeper! I WILL use a copper pot every time I make this as it heats so evenly!
FOR THE CARAMEL SAUCE:
1 oz water (2 tbsp)
2 1/2 oz light corn syrup (1/4 cup)
7 oz granulated sugar (1 cup)
6 oz heavy cream (3/4 cup)
2 oz unsalted butter (1/4 cup), cubed
1/2 tsp sea salt
1/2 tsp vanilla extract
TO MAKE THE CARAMEL SAUCE:
Combine the water, light corn syrup, and granulated sugar in a large saucepan. Place the pan over medium heat, and stir while the sugar dissolves. Brush down the sides of the pan occasionally with a wet pastry brush to remove stray sugar crystals. Bring the mixture to a boil, then stop stirring and insert a candy thermometer. Allow the sugar to cook, undisturbed, until it is a medium amber color and reaches 330 F on the thermometer.
While the sugar cooks, combine the cream, butter, and salt in a medium saucepan. Place the pan over medium heat and bring the cream to a simmer. Once simmering, remove the pan from the heat and set aside.
When the caramel has reached 330 F, add the hot cream to the pan carefully—it will splutter, boil, and steam quite a bit, so stand back from the pot! Stir the cream and caramel together. Continue to cook the mixture, stirring occasionally, until it reaches 230 F. Remove the pan from the heat and stir in the vanilla extract. Pour the caramel into a heat-proof bowl and let it cool to room temperature before using. Caramel can be made in advance and stored on the counter for several days, and in the refrigerator for up to a month.