In the pastry section at the restaurant I used to work at, I would make these massive batches of the most addictive salted caramel ever. We’d use it on top of our choux buns and our truffle petit-fours. Now, when I say massive batches, I mean I was working with 2kg of sugar at a time. I scaled the recipe down so you guys can also make the most luscious salted caramel sauce ever. It has that perfect balance of salty and sweet, and is so smooth and luscious.
The original recipe calls for glucose syrup, which is a syrup made of nutritive saccharides (glucose). It stops crystallization and keeps caramels soft and not grainy. However, most home kitchens do not have glucose syrup. You can also use invert sugar or corn syrup as an alternative. However, you can also just sub more sugar, and it works great. It’ll just harden slightly in the fridge, but a quick zap in the microwave gets it back to a lovely pourable consistency. I will put both options below for you.
Ingredients:
120g sugar
40ml water
