Salted Caramel Drizzle
Makes about 1¼ cups
  • 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
  1. 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