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Our Signature Soy Salted Caramel Sauce

The very definition of naughty and nice…

One of the very first videos we had on our YouTube channel was a soy salted caramel sauce. Amy filmed the video on her own and served it with a cheeky banana ‘ice cream’, but you could just as easily eat it straight out of the jar with a teaspoon… not that we’d ever do such a thing *shifty eyes*…

Since then, the soy salted caramel sauce has become one of our signature recipes. And it’s just one of the dessert recipes we have in our upcoming cookbook – there’s a whole chapter dedicated to Chinese inspired sweet treats ^_^

To celebrate the beginning of the warmer weather, we decided to re-film the caramel sauce recipe. And we also wanted to eat some.

Behold, some words of advice from the first time Amy shared the recipe:

To get the most intense caramel-ly flavour, I like to cook the sugar to the point where it is *just* about to burn. I would rather burn a batch of sugar and start all over again than end up with a lacklustre caramel. This is especially true if I want the caramel to sing alongside the moreish savouryness of the soy sauce.

As for the soy sauce, take the quantity provided here as a guide. You might find it too salty so I suggest starting with 1 tablespoon and adding more until the saltiness is juuuust right for you.

Be sure to make the caramel in a larger saucepan than you think you’ll need to avoid losing it all over the stove top. The sauce will bloom in size when you add the butter and cream, before settling down to a glossy pool of caramel heaven.

If “glossy pool of caramel heaven” has tickled your tastebuds, simply follow the recipe below to rustle up your own batch in a jiffy.

Serves
Makes 330ml
Ingredients

200g granulated sugar
90g unsalted butter, diced, at room temperature
160ml double cream, at room temperature
1½ tbsp light soy sauce

One of the very first videos we had on our YouTube channel was a soy salted caramel sauce. Amy filmed the video on her own and served it with a cheeky banana ‘ice cream’, but you could just as easily eat it straight out of the jar with a teaspoon… not that we’d ever do such a thing *shifty eyes*…

Since then, the soy salted caramel sauce has become one of our signature recipes. And it’s just one of the dessert recipes we have in our upcoming cookbook – there’s a whole chapter dedicated to Chinese inspired sweet treats ^_^

To celebrate the beginning of the warmer weather, we decided to re-film the caramel sauce recipe. And we also wanted to eat some.

Behold, some words of advice from the first time Amy shared the recipe:

To get the most intense caramel-ly flavour, I like to cook the sugar to the point where it is *just* about to burn. I would rather burn a batch of sugar and start all over again than end up with a lacklustre caramel. This is especially true if I want the caramel to sing alongside the moreish savouryness of the soy sauce.

As for the soy sauce, take the quantity provided here as a guide. You might find it too salty so I suggest starting with 1 tablespoon and adding more until the saltiness is juuuust right for you.

Be sure to make the caramel in a larger saucepan than you think you’ll need to avoid losing it all over the stove top. The sauce will bloom in size when you add the butter and cream, before settling down to a glossy pool of caramel heaven.

If “glossy pool of caramel heaven” has tickled your tastebuds, simply follow the recipe below to rustle up your own batch in a jiffy.

GET THE METHOD →

Heat the sugar in a medium saucepan over a low-medium heat. When a light gold ring of melted sugar starts to form around the outer edges of the pan, gently stir with a silicon spatula until the melted sugar is evenly distributed throughout the sugar crystals. Keep stirring every 30 seconds or so 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 copper in colour.
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.
Mix in the soy sauce, ½ a tablespoon at a time, checking for flavour as you go. Transfer to a lidded jar for storage. The sauce will keep in the fridge for two weeks.
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