A Genesis Confection Original
INGREDIENTS 1 cup (207g) granulated sugar 1/2 cup (120ml) water 1/4 cup (56g) unsalted butter 1/2 cup (120ml) heavy whipping cream 1/2 tbsp vanilla extract 1/2 to 1 tsp salt
INSTRUCTIONS 1. In a medium to large saucier pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
2. Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
3. Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
4. Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
5. Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.
This version is from Lisa Bryan.
INGREDIENTS
13.5 oz coconut milk, full fat
1/2 cup coconut sugar
1/2 tsp sea salt
1 tsp coconut oil
1 tsp vanilla extract
INSTRUCTIONS
Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.
Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract.
Serve the sauce warm or refrigerate in a sealed glass jar.
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