Salted Caramel Sauce
Calories/100g
513
kcalYields
2
cupsPerfect sauce to swirl into your ice creams.
Ingredients
Sugar
400gButter, unsalted, cut into pieces
175gCream (35%-40% fat)
250gMaldon salt or fleur de sel
12gOne vanilla pod
Directions
- 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.
Came here looking to recreate HagenDaz elements. I thought this was a little too salty on its own but as a ripple and flavouring element in the base it is outstanding. Well done.
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