@saltnpepperhere

saltnpepperhere

⚠️ CARAMEL…if you dare INGREDIENTS ¾ C (150g) sugar 2 tbsp corn syrup ¼ C (60ml) water ½ C (120ml) heavy cream, room temp ½ tsp vanilla extract 1 tbsp white miso paste, room temp OR add soy sauce / salt to taste OR omit if you don’t like it salty DIRECTIONS Add sugar, corn syrup and water into a pot set over medium heat to bring to a strong simmer. Stir only to help dissolve sugar at the beginning but as soon as it’s mostly dissolved, stop stirring and do not touch it but watch closely until syrup turns to dark amber and smells faintly of burnt syrup - anywhere from 10-15 minutes. Immediately remove from heat and add heavy cream. Add vanilla and miso paste OR splash of soy sauce OR pinch of salt OR omit for non salty caramel. Caramel will thicken as it cools. Store refrigerated up to a month. Reheat gently in microwave on high for 30 seconds to drizzle. 📝 TIPS: ⇢ Crystallization is when sugar forms crystals and makes the caramel lumpy or grainy. We want to avoid this at all costs ⇢ Avoid splashing sugar up the sides of the pot when adding it initially and when stirring ⇢ Corn syrup is optional but helps prevent crystallization ⇢ Watch the syrup like a hawk after it begins to change colour. It can go from perfect to burnt in a second! ⇢ Avoid burning but conversely, undercooked syrup results in caramel that is bland and an unsightly beige. Use your sense of smell as a cue too - you want to smell a faintly burnt sugar aroma ⇢ If caramel clumps up after adding cream, cream is too cold. Return to stove on medium low heat and stir until smooth again

On the profile · Oct 14, 2025