Salt & Straw is an iconic Portland, Oregon-based ice cream company that began with the vision to be the happiest part of someone’s day. Need we see more? After many hours experimenting with flavors, they turned to their friends and community — chefs, chocolatiers, and food experts — for advice on what would make the best ice cream ever. The result was a super creamy, high-quality ice cream base that takes just five minutes to make and the incorporation of fresh, innovative flavors that change by the season.
This caramel sauce recipe is perfect layered between scoops of Salt & Straw’s iconic ice cream base, and your favorite homemade ice cream too. Or, if we’re honest with ourselves, spooned fresh right out of the container too (especially if no one’s watching)!
Salt & Straw’s Perfect Ice Cream Caramel
Makes about 1 3/4 cups
1½ cups granulated sugar
¼ cup light corn syrup
1¼ cups heavy cream
2 tablespoons unsalted butter, cut into several pieces
½ teaspoon kosher salt
1. Combine the sugar, corn syrup, and ¼ cup water in a medium saucepan, and stir until all of the sugar looks wet. Cover, set the pan over medium-high heat, and cook, stirring occasionally, until the sugar has completely melted, about 3 minutes.
2. Continue to cook, covered but this time without stirring, until the mixture has thickened slightly, about 3 minutes. Remove the lid and continue cooking, without stirring but paying close attention, until the mixture turns the color of dark maple syrup, about 5 minutes more.
3. Take the pan off the heat and immediately and gradually pour in the cream, going slowly at first and then speeding up to a nice steady stream, whisking as you pour. Put the pan over medium-high heat again. Attach a candy thermometer to the side of the pan. Let the mixture simmer away, stirring it occasionally, until it registers 230°F on the thermometer, about 3 minutes. Take the pan off the heat and add the butter and salt, stirring slowly but constantly until the butter has completely melted.
4. Let the caramel cool to room temperature, then use it right away or transfer it to an airtight container and refrigerate it for up to 2 weeks. Separation is totally normal; just make sure to stir the caramel well before using it.
Join us for an exciting Salt & Straw Pop-Up around the country to meet Co-Founder and Head Ice Cream Maker for live ice cream demonstrations and tastings, and to get the new Salt & Straw Cookbook which includes dozens of Salt & Straw’s most beloved and innovative flavors.