Salted caramel is so perfect, it could be eaten with a spoon and nothing else. This recipe makes enough for that to be an option. However, add it cooled to melted chocolate ganache and pour it over chocolate espresso cake, and you can pretty much cross the best dessert ever off your bucket list.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Suggested 1919 Cookware:
3-quart Covered Stainless Steel Saucepan
4-quart Covered Stainless Steel Saucepan
2-quart Covered Stainless Steel Saucepan
2 ½ cups Granulated sugar
⅓ cup Water
⅓ cup Corn syrup
¾ cup Heavy cream
4 tbsp. Butter
2 tsp. Fine sea salt
1. Heat sugar with water and corn syrup in a heavy saucepan, stirring occasionally over high heat until syrup is clear. Clip a candy thermometer to the side of pan and stop stirring.
2. Cook until syrup comes to a boil, until thermometer just reaches 360°. Remove from heat, then immediately stir in heavy cream. Be careful - mixture will boil and steam! Add butter and stir until smooth. Stir in sea salt. Serve as a topping for ice cream, on cake or add to chocolate ganache as a frosting.