Caramel Sauce
 
Makes about 1½ cups
Ingredients
  • ⅔ cup (133 grams) granulated sugar
  • 2 tablespoons (42 grams) light corn syrup
  • ¾ cup (180 grams) heavy whipping cream, warmed
  • ¾ cup (180 grams) heavy whipping cream, chilled
  • 2 large egg yolks (37 grams)
  • ¼ cup (57 grams) unsalted butter, softened
  • ½ teaspoon (1.5 grams) kosher salt
Instructions
  1. In a medium saucepan, heat sugar and corn syrup over medium heat until amber colored and a candy thermometer registers 180°F (82°C). Remove from heat, and carefully add warm cream. Transfer caramel to a medium bowl; set aside.
  2. In same saucepan, bring chilled cream to a boil over medium heat.
  3. Place egg yolks in a medium bowl. Whisking constantly, slowly pour hot cream into yolks. Return cream mixture to saucepan, and heat over medium heat. Add caramel, whisking until combined. Add butter and salt, whisking until smooth.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chestnut-hazelnut-caramel-pie/