Chef Zoe Nathan
Zoe Nathan
January 2008

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Recipe Summary

total:
10 mins
Yield:
1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature.

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Make Ahead

The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving.

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