Sous Vide Salted Caramel Sauce

Caramel is not exactly one of my favorite things to make since there are so many things that can go wrong, but sous vide caramel really takes all of the stress out of the process. They key is to use a good sea salt for the flavoring rather than ordinary table salt or iodized salt which can be harsh. Sea salt will bring out the flavor and balance the sweetness of the caramel. This salted caramel sauce is a snap to make and creates a lovely rich golden salted caramel sauce that is great on ice cream or drizzled over fresh fruit.

Author

Ronna O'Toole

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 179.6F / 82C

Ingredients

• 1/3 cup granulated sugar
• 4 large egg yolks
• Seeds of 1/2 vanilla bean or 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
2. In a medium bowl, whisk all ingredients until smooth. Transfer to a large zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving bowl and whisk to re-combine, if necessary. Serve warm.