Salted Butter Caramel Sauce
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.
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
- In small saucepan, heat cream to 122°F; keep warm.
- In a separate small saucepan, combine water, corn syrup and sugar; bring to a boil (356°F). Stir with a spatula to dissolve sugar.
- 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.
- For service, transfer sauce to small dish and surround with skewered fruit.