Salted MSG Caramel Sauce
This velvety sauce is spiked with a pinch of MSG to keep it from being overly sweet.
Ingredients
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup cold water
- 2 tablespoons light corn syrup
- 1 1/2 teaspoons kosher salt
- 1 teaspoon MSG such as Ajinomoto
- 2 tablespoons unsalted butter
- Fried chicken, brownies, cheesecake, or apple and pear slices, for serving
Instructions
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Microwave cream in a small microwavable bowl on high until just warm, 15 to 20 seconds. Set aside.
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Stir together sugar, 1/2 cup cold water, corn syrup, kosher salt, and MSG in a medium saucepan. Cook over medium, swirling pan occasionally, until mixture darkens to a deep golden brown color, about 15 minutes. Reduce heat to low, and gradually add warm cream, stirring constantly. Cook, stirring constantly and scraping bottom and sides of pan, until bubbling subsides, about 30 seconds. Remove from heat. Add butter, and stir until melted and well combined. Serve warm with fried chicken, brownies, cheesecake, or apple and pear slices.
Recipe Notes
The cooled caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. To reheat, microwave the sauce until warm, about 1 minute, stirring every 20 seconds.
Recipe credit: Food and Wine
Photo credit: Flickr user Eva Holm