Caged Heat Salted Caramel Sauce
1 cup sugar
1 Tbs corn syrup
1/4 cup water
1/2 cup heavy cream, preferably room temp
2 Tbs unsalted butter, softened or cut into smallish pieces
2 Tbs Caged Heat Cocktail Syrup
1 tsp kosher salt, or to taste
In a heavy sauce pan, stir together the sugar, corn syrup and water. Heat until sugar is dissolved and bubbling.
Stop stirring and let the sugar boil undisturbed until it turns a deep amber color. You can go lighter or darker, depending on your taste. While the sugar is cooking, keep an eye on it and make sure there are no crystals forming on the sides of the pan. If you see any, brush down the sides of the pan with a pastry brush dipped in water.
Once the sugar has reached the desired color, remove it from the heat and carefully and slowly whisk in the cream. It will bubble up a lot.
Stir in the butter once the cream has been incorporated and no lumps of sugar or cream remain. You can return it to the heat if there are still clumps of sugar, which will happen if your cream is very cold.
Let cool for roughly 3 minutes and stir in the vanilla. Add Caged Heat and stir until smooth. Add salt and keep stirring until smooth. Taste and adjust Caged Heat and salt to taste.