Salted caramel sauce

By taniaf

for chocolate salted caramel cupcakes

Ingredients

• 2.5 cups sugar
• 2/3 c water
• 1 tbsp corn syrup
• 3/4 c heavy cream
• 2 tsp sea salt (fleur de sel)

Details

Servings 2

Preparation

Step 1

Heat sugar with water and corn syrup in a saucepan over high, stirring occasionally, until syrup is clear. Clip candy thermometer to pan. Stop stirring, cook until boiling, swirling occasionally. Remove from heat when mixture is caramel in color and reaches 350-360 degrees. Slowly pour in heavy cream and stir with wooden spoon until smooth. Stir in sea salt. Use while warm to fill cupcakes.
Can gently heat if caramel hardens.
Enough for 24 cupcakes, and then some.