Here's some salted caramel fella, and please don't bite me.

Ingredients

• 1 cup Granulated Sugar (white granulated, no brown sugar)
• 1/2 cup Heavy Cream (full‑fat, chilled)
• 4 tablespoons Unsalted Butter (cut into cubes, room temperature)
• 1 teaspoon Sea Salt (fine flaky sea salt preferred)
• 2 tablespoons Light Corn Syrup (prevents crystallization)
• 100 grams Dark Chocolate (70% cacao, chopped into small pieces)

Instructions

1. Caramelize the Sugar

   Add the granulated sugar to a dry saucepan over medium heat. Stir constantly with a heat‑resistant spatula until the sugar melts and turns a deep amber color—just before it becomes golden.

   Time: PT5M

   Temperature: medium heat

2. Incorporate the Cream

   Carefully pour the chilled heavy cream into the caramel (it will steam and bubble). Stir continuously and bring the mixture to a gentle boil.

   Time: PT3M

   Temperature: medium‑high heat

3. Add Butter and Salt

   Stir in the cubed butter and sea salt until fully melted and incorporated.

   Time: PT2M

4. Stabilize with Corn Syrup and Reach Target Temperature

   Add the light corn syrup, then continue stirring. Clip the candy thermometer to the side of the pan and heat until the mixture reaches 112°C (233°F).

   Time: PT5M

   Temperature: 112°C

5. Finish with Dark Chocolate

   Remove the pan from heat. Immediately add the chopped dark chocolate and stir until completely melted and the sauce is glossy.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

1g

Carbohydrates

15g

Fat

6g

Fiber

0g