Sriracha-Caramel Sauce

  • Yield : 1 1/4 cups
  • Cook Time : 20m
  • Ready In : 30m
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  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons light corn starch
  • 1/4 teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon sriracha hot sauce


Step 1

Whisk together the heavy cream, butter, corn syrup and salt in a small saucepan and bring to a simmer over medium heat. Once the mixture starts bubbling, remove it from the heat and reserve.

Step 2

Sprinkle the sugar evenly in a large skillet over medium heat. Cook, without stirring, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the skillet (but not stirring), until the caramel is dark amber, 3 to 5 minutes. Remove the skillet from the heat and quickly pour the warm cream mixture into the caramel, whisking until smooth. 

Step 3

Stir the sriracha into the caramel sauce and then pour the sauce in a small serving bowl to let cool and thicken.

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