Sugar, salt and fat is the perfect trinity that makes salted caramel a heavy hitter among desserts. So how to improve perfection? Disconnect the smoke alarm and let it burn.
Burning sugar brings out an intense, smoky flavor coupled with an amazing, buttery finish. It’s completely counterintuitive and yet effective. The layers of flavor just keep going and going and going. Burnt Caramel Sauce is hands down the most requested flavor in my arsenal.
A word of caution, this is not for the faint of heart. I am serious about disconnecting the smoke alarm. The key to success is going against every culinary instinct and let the caramel turn almost black and even as it seems to be heading toward disaster – do nothing! The minute smoke appears is the magic moment to take it off the heat.
Hot sugar can cause third-degree burns. The steam created from adding liquids to hot sugar can also burn. Protect your hands with an oven mitt and never put your face over the pot while adding ingredients to the hot sugar. Mis en place (having everything measured ahead of time) is crucial for working quickly without distraction.
Scare tactics aside, I make this recipe about once a month and despite a few close calls, I remain unscarred.
Burnt Caramel Sauce is great as a topping for ice cream or as a mix-in swirl. There’s no shame eating it straight out of the jar either.
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