The Student News Site of Stony Brook University

The Statesman

60° Stony Brook, NY
The Student News Site of Stony Brook University

The Statesman

The Student News Site of Stony Brook University

The Statesman

Newsletter

Want to experiment with yuzu? Here’s a yuzu caramel recipe

A stock image of Yuzu caramel, a traditional Japanese sweet treat. Yuzu’s tartness can transform salted caramel into the perfect dessert topping. ゆず – STOCK.ADOBE.COM

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:

  1. Whisk together sugar and water in a medium saucepan. Set over medium heat for about 15 minutes, making sure not to stir. 
  2. 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. 
  3. After the bubbling has subsided, whisk in butter until fully incorporated.
  4. Whisk in salt, vanilla extract and yuzu juice.
  5. Optionally blend with an immersion blender until very smooth.
  6. Strain while warm.
  7. Place immediately into an ice bath to chill.
  8. Enjoy.
Leave a Comment
Donate to The Statesman

Your donation will support the student journalists of Stony Brook University. Your contribution will allow us to purchase equipment and cover our annual website hosting costs.

More to Discover
Donate to The Statesman

Comments (0)

All The Statesman Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *