soy salted caramel sauce
1 min readButtery, creamy caramel with secret: light soy sauce. Taking the place of salt in traditional salted caramel sauce, the soy sauce imparts rich umami flavour and deep copper colour that will have you dipping in time and again.
Makes about 330ml 200g granulated sugar 90g unsalted butter, diced, at room temperature 160ml double cream, at room temperature 1% tbsp light soy sauce 1 Heat the sugar in a medium saucepan over a medium-low heat. When a light gold ring of melted sugar starts to form around the outer edges of the pan, gently stir with a heat-proof spatula until the melted sugar is evenly distributed throughout the remaining sugar crystals. Keep stirring every 30 seconds to ensure even melting. If you find that clumps form, reduce the heat and let the sugar melt again slowly. Keep cooking for about 10 minutes until the melted sugar turns dark cop-per in colour.
2 Carefully add the butter and whisk quickly; the mixture will foam up at this point. Remove from the heat, add the cream and whisk until the foam settles. Leave to cool.
3 Mix in the soy sauce, a little at a time, tasting and adjusting the flavour as you go. Transfer to a lidded jar for storage. The sauce will keep in the fridge for two weeks and is delicious served with the Deep-fried Ice Cream, page opposite.
