Caramel Sauce

Ingredients #

Process #

1. In saucepan, combine water, sugar, corn syrup.
2. Mix well.
3. Add medium heat.
4. Stir until sugar dissolves and liquid is clear.
5. Only swirl henceforth to prevent crystals.
6. Once begin to color, swirl often to prevent local caramelization.
7. Heat to ≈390 °F, dark golden, until first whisps of smoke.
8. Halt cooking immediately, remove from heat.

Notes #

• 220 g sugar makes 2 c. caramel.
• Modifications:
• • original recipe 4.36% kosher salt.
• • changed to 2.5% (better).