Page 79 - Classic Cookies with Modern Twists

SALTED CA RAMEL SAUCE

MAKES ABOUT 1¾ CUPS

¾ cup plus 2 tablespoons gr anulated sugar

1 tablespoon corn syrup
½ vanilla bean, split and scraped, or 1 teaspoon vanilla extract

1 cup heavy whipping cream, room temperature or warmed
sligh tly

1½ teaspoons fleur de sel or other flaky finishing salt

• In a 3- to 4-quart saucepan with a fitted lid, add the sugar,
corn syrup, vanilla bean seeds, and enough water to make it
feel like wet sand (about 3 tablespoons). Cover the pot and
cook over medium-high heat until the sugar dissolves and

large bubbles form.

• Reduce the heat to medium-low and continue simmering
until the mixture turns pale amber, 10 to 12 minutes. Do not
stir during this time. Remove the lid and watch the caramel
closely. When it turns dark amber, remove it from the heat

and carefully add the cream. The colder it is, the more steam
it will create, so stand back! Whisk smooth and add the fleur
de sel.