Caramel Sauce

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This recipe came from the UVU Culinary School, and it is very good. I mean, it’s caramel, so at least an 8.5. This was smooth and runny-ish on the plate and solid-er in the fridge.

 

14.3 oz. sugar

5.8 oz. light corn syrup

water to moisten

1 Lb. cream

1/2 tsp. vanilla

1 oz. butter

3/4 tsp sea salt

 

Mix together the sugar, corn syrup and water until sugar is sandy. Boil until it reaches 320 degrees. Heat the cream separately and stir it in, add vanilla butter and salt. Strain.

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