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HCC: Salted Caramel Sauce

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Salted Caramel Sauce

This is a wonderful topping for ice cream or brownies...or


  • 3/4 Cup plus 2 T. Heavy Cream
  • 1/2 Vanilla Bean, split lenghtwise
  • 1/2 Cup Sugar
  • 2 T. Light Corn Syrup
  • 4 T. Unsalted Butter, cut into cubes
  • 1/4 t. Kosher Salt

Cooking Directions

  1. Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
  2. Stir sugar, corn syrup, and 2 T. water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5-6 minutes. Remove from heat; gradually add vanilla cream - mixture will bubble... Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl.
  3. Let cool slightly.

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Larry Bertolino

Larry Bertolino

Owner at myLocalPCpro
Larry Bertolino is a 31 year old, U.S Navy Veteran and currently sitting on the board of Directors for the Harrison County Chamber of Commerce, as well as Harrison County Rural Transit.
Larry Bertolino
Larry Bertolino

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Posted by on January 30, 2012, 10:44 am. Filed under Harrison County Cooks. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry