Salted Caramel Sauce
Perfect sauce to swirl into your ice creams.
Ingredients
g
Scaled from the original 837 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Sugar | 400 | 47.79 |
| Butter unsalted | 175 | 20.91 |
| Cream | 250 | 29.87 |
| Salt | 12.0 | 1.43 |
| Mix weight | 837 g | 100 |
Method
- Split the vanilla pod and scrape out the seeds.
- Melt the sugar over medium heat. Don't whisk just swirl the pan frequently.
- When the sugar turns an amber color add the butter and whisk vigorously.
- Remove the pan from the heat a slowly add the cream while whisking.
- When incorporated whisk in the salt and the seeds from the vanilla pod.
- Set aside and let it cool for 15 minutes.
- Pour into a glass jar and refrigerate.
- The sauce will keep for two weeks in the fridge.
