Salted Caramel Recipe

Instructions

1. 1

   Combine the sugar, corn syrup, water, and salt in a medium to large sized saucepan. Bring to a simmer over medium-high heat. No need to stir.

2. 2

   Brush the sides of the pot down with a clean and oil-free pastry brush (preferably one only used for water or sugar) to make sure all the grains of sugar are dissolved.

3. 3

   Cover the pot with the lid for 5 minutes and allow the condensation to continue to dissolve all the grains of sugar on the sides of the pot that might cause your caramel to crystalize.

4. 4

   Remove the lid and attach a candy thermometer if you are using one.

5. 5

   Continue cooking the sugar until it's a deep golden amber color or the candy thermometer reads 350º (hard crack stage) This can take from 5-10 minutes so keep an eye on it to avoid burning.

6. 6

   Remove the sugar from the heat from heat and slowly whisk in a couple Tablespoons of the cream (it will bubble and steam) then continue whisking in the rest of the cream in a slow stream.

7. 7

   Add in your butter, salt, and your vanilla. Stir until creamy and smooth.

8. 8

   The sauce will thicken as it cools down. Store leftover sauce in the refrigerator for up to a month or freeze for 6 months or more.