Candy Cap Caramel Sauce
This salted caramel sauce is made with candy cap sugar, infused with the flavor of the maple-scented wild mushrooms for a truly unique treat.
Servings: 1.5 cups
Ingredients
- 1 cup candy cap sugar
- water
- 1/2 cup heavy cream
- 1 ounce (2 tablespoons) unsalted butter
- 1 teaspoon high-quality sea salt
Instructions
- Place candy cap sugar in a heavy-bottomed pot. Add just enough water to hydrate the sugar (about 1/4 cup). Stir to hydrate the sugar evenly. Tip: adding a little squeeze of lemon juice can help prevent the caramel from crystallizing!
- Cook sugar, without stirring, until it starts to develop a golden color.
- Start whisking, and turn off heat when mixture has an even amber color. It should be about the color you'd expect for your final caramel sauce.
- Slowly and carefully add cream while whisking. Be careful - there will be some bubbling and hot steam at first.
- Remove from stove and whisk in butter until completely dissolved. Whisk in salt.
- Allow sauce to cool before using.
Notes
Make your own candy cap sugar using this recipe! It should infuse for about a week before you use it in a recipe.