Wednesday, June 17, 2015

Caramel Sauce

1 C heavy cream
2 T corn syrup
2 T butter
¼ tsp salt
1 C sugar
1 vanilla bean, split lengthwise, seeds scraped out*

In saucepan, combine cream, corn syrup, butter and salt. Bring to simmer, whisking; remove from heat.

Spread sugar evenly in a large skillet. cook over medium heat, undisturbed, until sugar melts and starts to caramelize (about 5 minutes). Continue cooking, swirling the pan but not stirring, until sugar becomes dark amber (10-15 minutes).

Remove from heat. Add warm cream mixture. Return to medium heat and bring to a simmer; continue whisking until smooth (another 8+ minutes). Stir in vanilla seeds. Let cool slightly before serving.

* or 2 tsp vanilla extract

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