We previously put a spotlight on yuzu as a stunning ingredient used by award-winning restaurants in New York City. This sweet, salty and tangy citrus fruit is like heaven on a spoon. Its vivid tartness and bitterness deserves a spot in your kitchen at home.
This salted caramel recipe can be a wonderful addition to your arsenal of syrups. It makes the perfect topping for ice cream sundaes, brownies, turnovers and so much more.
Yuzu Salted Caramel
- Total time: 30 minutes
- Cooking time: 15 minutes
- Yield: 1.5 cups
Kitchenware:
- Medium saucepan
- Whisk
- Fine mesh strainer
- Thermometer
- Immersion blender (optional)
Ingredients:
- 220 g white granular sugar
- 65 g water
- 115 g heavy cream, very cold
- 70 g unsalted butter, cubed and very cold
- 5 g kosher salt
- 1 teaspoon vanilla extract
- 1.5 teaspoon yuzu juice
Instructions:
- Whisk together sugar and water in a medium saucepan. Set over medium heat for about 15 minutes, making sure not to stir.
- When the sugar registers 355 F and has a golden brown color and nutty aroma, remove from heat; slowly and very carefully whisk in cream.
- After the bubbling has subsided, whisk in butter until fully incorporated.
- Whisk in salt, vanilla extract and yuzu juice.
- Optionally blend with an immersion blender until very smooth.
- Strain while warm.
- Place immediately into an ice bath to chill.
- Enjoy.
