Salted Caramel Sauce

• Vegetarian
• Gluten free

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 1 cup Granulated sugar
  • 1 tsp Sea salt, fine-grain
  • 1 tsp Vanilla extract, pure

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on mybakingaddiction.com

Ingredients

• 1 cup granulated sugar
• 1 tablespoon light corn syrup
• 1/4 cup water
• 1/2 cup heavy cream, heated until warm
• 2 tablespoons unsalted butter, softened
• 1 teaspoon fine grain sea salt (or more to taste)
• 1 teaspoon pure vanilla extract

Directions

• In a heavy saucepan (at least 5 cup capacity), stir together the sugar, corn syrup, and water until the sugar is completely moistened. If you are using a candy thermometer, place it into the pot taking care that it is tip in immersed into the sugar mixture. Heat, stirring constantly, until the sugar dissolves and the sugar syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (see notes below). This will occur right around 350 degrees. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring. Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.