Charred Rosemary and Sage Salted Caramel
This charred rosemary & sage salted caramel sauce is so much more than a traditional sweetener or sauce. With tones of herbs and smoke, this sauce will have you thinking it just spent the last decade in a Kentucky Bourbon Barrel.
Prep:
2
minutes
Cook:
15
minutes
TOtal:
17
minutes
Ingredients
- 2 cups of heavy cream
- 1 ¾ cups of granulated sugar
- 1 cup of corn syrup
- 3 large sprigs of sage (about 25 leaves)
- 3 large sprigs of rosemary
- 1 tablespoon of salt
Instructions
- Add the heavy cream and the salt to a pot and heat with medium-low heat.
- In the meantime, torch or burn the rosemary and sage so that they start to give off a strong scent. Once burned, transfer the herbs into the cream.
- Bring the cream to a soft simmer, turn off the heat, and set aside to steep the herbs flavors into the cream.
- While the cream is steeping, add the sugar and corn syrup into a pot (at least 2 quarts large) and heat over medium-high heat. Stir to combine the ingredients.
- Bring the mixture to a boil, stirring occasionally (about 4 minutes).
- Once the mixture reaches a boil, turn the heat down to medium and continue to cook at a steady simmer for 8 minutes, stirring constantly.
- The sugars will start to caramelize and will gradually start to turn a light brown color.
- Once the sugar turns a light brown color throughout, turn off the heat and continue to stir for at least 2 minutes or until the mixture is no longer giving off steam. (If you don’t continue stirring until the mixture has stopped cooking, the sugar will continue cooking and may burn.)
- Strain the cream through a fine mesh strainer and add little by little (about ¼ cup at a time) to the sugar mixture, stirring carefully after each pour to incorporate. (BE CAREFUL WHEN ADDING CREAM BECAUSE THE SUGAR MIXTURE WILL BUBBLE AND GIVE OFF STEAM. DO NOT ADD ALL CREAM AT ONCE.)
- Once all the cream is fully incorporated, use as desired.
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