Salty Saucy Caramel

Caramel can flow, or it can crash, be like Caramel, and keep it Saucy

PREP: 10min || COOK: 15min || COOL: 10min

Caramel Sauce

  • 1 Cup White Sugar

  • 1/4 Cup Water

  • 1/2 Cup Heavy Cream (Warmed)

  • 2 Tbsp Unsalted butter (Cut into 1/2in cubes)

  • 1 Tsp Kosher Salt

  • 1/2 Tsp Fish Sauce

  • Pinch Cayenne Pepper

  • 1/3 - 1/2 Cup Half n Half

Caramelize the Sugar

  1. Pour the Sugar and water into a medium sauce pan and stir to combine (make sure the sugar is spread out evenly along the base of the pan)

  2. Heat the pan under medium to medium high heat, and do not stir

  3. Allow the sugar to melt unagitated, continue to cook until the sugar starts turning a deep caramel or brown color. (about 10-12min)

  4. Meanwhile heat the half cup of cream in a small sauce pan to the side, don’t bring it to a boil, just get it hot

Make n finish the Caramel Sauce

  1. Slowly pour the warm cream into the caramel mixture when it reaches the right color. (Pour slowly, and stir quickly, the cream will make the caramel sputter and bubble, keep whisking until all the bubbles dissipate from the caramel and the mixture is smooth)

  2. When the mixture is smooth remove from the heat and add the butter, salt, fish sauce, and Cayenne Pepper

  3. Stir to incorporate and make a glossy caramel

  4. Taste for salt and add more fish sauce/salt to your liking (It will take a lot of salt!)

  5. Bring the caramel back to the heat, this time medium to medium low, add the half and half to the caramel, stirring to incorperate the liquid into the caramel

  6. You are looking for a very thin sauce (as the caramel cools it will thicken considerably (add more half and half if the caramel still seems to thick)

  7. Store in the fridge for up to a month, serve hot, serve chilled, stir into coffee, or spoon it over a peach cobbler