Salted Caramel Drizzle
- ¾ cup (150 grams) granulated sugar
- 2 tablespoons (42 grams) glucose/light corn syrup
- 2 tablespoons (30 grams) water
- ½ cup (120 grams) double/heavy whipping cream, room temperature
- 2 tablespoons (28 grams) unsalted butter, softened and cubed
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (4 grams) vanilla extract
- In a large skillet, heat sugar, corn syrup, and 2 tablespoons (30 grams) water over high heat. Cook, stirring occasionally, until golden amber colored; remove from heat. Slowly whisk in cream. Add butter, stirring until melted. Stir in salt and vanilla. Pour into a heatproof container, and let cool to room temperature. Use immediately, or refrigerate in an airtight container for up to 1 week.
Recipe by Bake from Scratch at https://bakefromscratch.com/london-fog-cake/
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