Infused Salted Caramel Sauce
Sugar work runs hotter than almost anything else in an infused kitchen, which is exactly why the infusion goes in at the very end. Cook the caramel plain, pour in the cream, then let the pan cool for five minutes before the infused butter goes in. Timing is the whole recipe.
By Canabee Kitchen
Photo by Matt Diosdado on Unsplash
Ingredients
Makes 20 servings, about 60 mg THC in the whole batch
Instructions
- 1
Sugar and water
Put the sugar and water in a heavy, light-coloured saucepan over medium heat. Swirl the pan to dissolve the sugar. Do not stir from here on; stirring makes it crystallize.
3 min - 2
Cook to deep amber
Let it bubble, swirling now and then, until the syrup turns the colour of an old penny, eight to ten minutes. Watch it closely at the end; caramel goes from perfect to burnt in seconds.
9 min - 3
Pour in the cream
Take the pan off the heat and pour in the warm cream. It will bubble hard, so stand back. Whisk until smooth, then whisk in the plain butter.
- 4
Cool five minutes
Set the pan aside until the side of the pan is warm rather than hot, about five minutes. This is the step that protects your dose: caramel straight off the stove is far too hot for the infusion.
5 min - 5
Stir in the infused butter
Add the cold infused butter, vanilla and salt and stir until the sauce is glossy and completely even. Even colour is even dose.
- 6
Jar and label
Pour into a clean jar and write the milligrams per tablespoon on the lid. It keeps two weeks in the fridge; warm a spoonful gently to loosen it before serving.
Tips from the kitchen
- This yields about twenty tablespoons. Do the math once, write it on the jar, and every dessert you drizzle is already dosed.
- A light-coloured pan lets you judge the amber. Dark pans hide the colour and you will overshoot.
- If the caramel seizes when the cream goes in, return it to low heat and whisk; it will smooth out.
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Read next
The technique and the math behind this recipe.
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