Caramel Sauce

METHOD

1. In a sauce pot, cook water, glucose, and sugar to a medium dark amber color, 370°F-375°F. (This can take between 8-10 minutes, it's okay to stir a few times with a spatula during the process).

2. Turn heat off and add the butter, whisking to incorporate (don’t worry if the caramel looks broken at this point). Then whisk in the warm soy milk.

3. Bring the mixture to 235°F.

4. Place the chocolate and salt into a 16 oz glass measuring cup, pour in the caramel and immersion blend smooth.

5. Pour into a half sheet pan and chill in refrigerator.

6. Once chilled, transfer to a pint container.

NOTES

· This caramel is perfect for plated desserts, and frozen desserts such as semifreddo and ice cream.

· The initial cook to 370°F-375°F determines how dark your caramel will be while the second cook to 235°F determines the texture of the caramel. If you’re looking for a lighter caramel, simply cook the sugar to a lower initial temperature.