@basicsundaycooking: Here’s how to make Soy Sauce Caramel. Adding soy sauce instead of salt creates a much richer, toasted profile that cuts through the sweetness. It’s subtle, savory, and simple to make. Ingredients: 1/2 cup granulated sugar 3 tbsp unsalted butter (room temperature) 1/4 cup heavy cream (Take out of the fridge 30 mins prior to take the chill off) 1-2 tbsp soy sauce (I did 1 tbsp soy sauce and 1/2 tbsp tamari for depth) Sugar heats up quickly so keep a close eye on it. 1. Add sugar to a heavy-bottomed saucepan. Avoid using a non-stick pan/pot as it can cause sugar to crystallize. 2. Whisk constantly for 4-7 mins as the sugar melts. If crystals stick to the wall of the pan, lightly brush the sides with a wet pastry brush. 3. Once the sugar has melted and begins to simmer, stop whisking. Let it boil for 3-5 mins until it becomes a copper color 4. Remove the pan from the heat. Add butter and whisk until fully melted and incorporated. If oil rises to the top, keep stirring until well combined. 5. Slowly whisk in the heavy cream. The mixture may bubble rapidly, so be careful! 6. Return the pan to the heat and simmer for 1 min. 7. Remove from the heat and stir in the soy sauce and/or tamari blend 8. Let the caramel sit for 10 mins at room temperature to thicken slightly before transferring to a heat-safe glass jar or container. #soysauce #caramel #icecream #asianfusion

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Sunday 05 April 2026 00:35:48 GMT