Wednesday, May 19, 2010

Salted Carmel Sauce Recipe

As promised, here is the recipe for the best best carmel sauce you will ever taste.... Spoon it over ice cream, use it as a filling in cakes or pastries, or just lick it from the bowl.

2 1/2 cups sugar
2/3 cup water
1 TBS light corn syrup (I know, it's a rare moment)
3/4 cup heavy cream
2 1/2 tsp fluer de sel*

*fluer de sel is a gourmet French sea salt that just sings. It is easily found at Whole Foods and other similar stores in bulk so you can purchase as little as you need with very minimal cost. If you must, substitute sea salt, but if you use regular old calcium chloride table salt, do not expect the carmel to be nearly as remarkable (yes, it does make a difference).

Heat the sugar, water, and corn syrup in a saucepan over high heat, stirring occasionally, until the syrup is clear. Clip a candy thermometer** onto the side of the pan, stop stirring, and cook until syrup comes to a boil. Let boil, gently swirling the pan occasionally, until the mixture is caramelized and reaches just 360 degrees. Remove from the heat and slowly pour in the cream (it may spatter) and stir until smooth. Stir in salt. Can be stored in the fridge for a week or so and reheated as necessary.

**A candy thermometer is an inexpensive device that, while sounds technical, is simply an unobtrusive little gadget you attach to your pan to monitor the precise the cooking temperature (something that is especially important in candy making). They are handy to have, and surprisingly gets a lot of use. Get one!

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