Salted Butter Caramel Sauce

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6

Salted caramel sees no signs of diminishing in popularity and for good reason. Americans love salty and sweet flavors, and together they make for a winning combination. Pastry Chef Fogle's made-from-scratch sauce starts with European-style butter, which imparts a silky richness. The finished salted caramel makes a delicious dip for fruit or topping for cake or ice cream.

Ingredients

1 3/4 cups heavy cream
1 3/4 tbsp. water
1 tbsp. + 3/4 tsp. corn syrup
3 1/2 cups sugar
1/2 cup 83% European-style butter, softened
1 1/4 tsp. sea salt
Fresh fruit skewers

Steps

  1. In small saucepan, heat cream to 122°F; keep warm.
  2. In a separate small saucepan, combine water, corn syrup and sugar; bring to a boil (356°F). Stir with a spatula to dissolve sugar.
  3. Gradually add warm cream to caramelized sugar in stages. Add butter and sea salt; mix with a hand blender until sauce takes on a uniform medium caramel color. Pour into container until ready to use.
  4. For service, transfer sauce to small dish and surround with skewered fruit. 
Source: Recipe and photo courtesy of Wüthrich European-Style Butter

More From FoodService Director

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

FSD Resources