Ingredients:

  • 1 cup granulated white sugar (200 grams)
  • 1/4 cup filtered water (60 ml)
  • 1 tablespoon light corn syrup (15 ml)
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces (115 grams)
  • 1/2 cup heavy cream (35% fat minimum), warmed (120 ml)
  • 1 teaspoon flaky sea salt (5 grams)
  • 1 teaspoon pure vanilla extract (5 ml)

Instructions:

  1. Measure all ingredients precisely and cut the cold butter into uniform pieces. Gently warm the heavy cream in a small saucepan or microwave until steaming hot (but not boiling). Set aside; this step prevents the caramel from seizing later.
  2. In a heavy-bottomed saucepan, combine the granulated sugar, water, and corn syrup. Stir only until the sugar is dissolved and the mixture resembles wet sand.
  3. Place the pan over medium-high heat. Do not stir once boiling. If sugar crystals splash onto the side of the pan, use a wet pastry brush dipped in water to gently wash them down, preventing crystallization.
  4. Allow the sugar mixture to boil vigorously. Watch closely until the mixture turns a deep amber/copper colour (the colour of an old penny, or 340°F / 170°C). Remove immediately from the heat when the desired colour is reached.
  5. Immediately add the cold butter pieces to the hot caramel. The mixture will bubble and foam aggressively. Whisk constantly and quickly until the butter is fully melted and incorporated. (This stops the cooking process.)
  6. Slowly and carefully pour the warm heavy cream into the caramel while whisking continuously. (WARNING: The mixture will steam, spit, and bubble violently. Stand back!)
  7. Continue whisking until the mixture is completely smooth and homogenous. If small lumps remain, return the pan to low heat for 1 minute and whisk until dissolved.
  8. Remove from heat. Whisk in the vanilla extract and the flaky sea salt.
  9. Pour the caramel into a heatproof jar or container and allow it to cool at room temperature for at least 30–60 minutes until it thickens significantly to the perfect dippable consistency.
  10. Serve the Salted Caramel Dip at room temperature alongside apples or pretzels. Store covered in the refrigerator for up to 2 weeks.