Ingredients
» 8 oz fine granulated sugar
» 4 oz water
» 6 oz heavy cream
» 2 tsp course salt, kosher or sea
» 3 oz unsalted butter
(Recipe by weight not volume)
In a small pot, warm heavy cream and stir in your salt until it is dissolved. Cover pot and set aside. (You want the cream to be warm so that your caramel sauce doesn’t seize when you are adding it to the sugar)
In a medium sauce pot, dissolve sugar in water and boil without stirring until your sugar mixture is a medium/dark amber color. Remove from heat and slowly add heavy cream while constantly whisking. Lastly, add your butter. If you have any clumps of sugar in your caramel you can always strain it. Enjoy on hot chocolate, any holiday dessert or in your morning coffee!
Photography By Joel Riner
As Featured In: Winter/Spring 2023
