Burnt Caramel Sauce

Bring the signature Recchiuti flavor profile into your kitchen with our new Burnt Caramel Sauce recipe. The sauce has a lingering, buttery finish and perfect for baking, topping your favorite dessert, or eat it by the spoonful! Please be careful while making this sauce. It becomes very hot!

Yields: About 3 Cups   Time: About 1 Hour


    • 2 Cups (14 ounces) granulated Cane sugar

    • 1 Cup plus 2 tablespoons (9 ounces) heavy whipping cream

    • 1/2 cup (5 1/3 ounces by weight) light corn syrup

    • 10 tablespoons (5 ounces) unsalted butter with 82% butterfat, at room temperature


          1. Put the sugar in a medium heavy-bottomed pot. Use an unlined copper pot if you have one. Place over medium heat and cook, stirring occasionally with a wooden spoon, until the sugar melts. Then continue to cook without stirring, until the sugar turns black, about 10 minutes.

          2. If any crystals form on the sides of the pan as the sugar darkens, wash them down with a wet pastry brush. Just before it turns black, the sugar syrup may foam up. If it does, reduce the heat to low and, wearing an oven mitt, carefully stir it down. When the sugar syrup is ready, it will smoke and large bubbles will break on the surface.

          3. While the sugar is cooking, bring the cream to a boil in a small saucepan over medium heat. When the sugar is very dark, almost black, remove the pot from the heat and carefully stir in the corn syrup.

          4. Put a sieve or splatter guard over the pot. Wearing an oven mitt, slowly pour the hot cream into the sugar syrup a little at a time. The mixture will sputter and foam. Be careful, as it is very hot. Whisk in the butter.

          5. Pour the finished sauce into a bowl and let cool for about 5 minutes before using it. If not using immediately, let it cool to room temperature, pour into a jar, cover, and refrigerate. It will keep for at least 1 month. It may separate under storage; simply stir it to recombine. To reheat, stir over low heat.