The addition of water and corn syrup help keep the caramel smooth and glossy during cooking. If you prefer unsalted caramel sauce just omit the salt.
Ingredients
Instructions
- In a medium saucepan, combine the corn syrup, water, and sugar and place over medium-low heat.
- Stir occasionally as the sugar dissolves. Once the sugar is completely dissolved and the liquid in the pan is thick and smooth, stop stirring. Swirl the pan occasionally to keep the liquid heating evenly as it cooks.
- As the sugar caramelizes, it will deepen in color, moving from golden to a deep amber taking up to 15 minutes.
- When the sugar darkens to an amber brown color, remove the pan from the heat.
- Immediately, pour the cream into the sugar in a thin stream, whisking continuously. It will bubble up and may crystallize. If it crystallizes, turn the stovetop to low heat and continue whisking until it becomes smooth again.
- Lastly, whisk in the butter, vanilla bean paste, and salt.
- Allow to cool for at least 15 minutes before serving.
