Spicy Gochujang Caramel
Ingredients
- 200g (1 cup) sugar
- 28g (1 oz) light corn syrup
- 1 tbsp water
- 2/3 cup heavy cream room temperature
- 2 tsp gochujang adjust for spiciness
- 1 tbsp unsalted butter room temperature
- 1/4 tsp salt
Instructions
- Combine heavy cream with gochujang and mix well until fully combined.
- In a pan over medium heat, combine sugar, corn syrup, and water. Heat until the mixture turns dark amber, making sure not to over-stir. Remove off heat.
- Pour heavy cream into the melted sugar while whisking to mix well.
- Next, add butter and salt. Mix until the salt is completely dissolved.
- Pour through a chinois or fine mesh sieve.
- Allow the caramel to cool before storing in the fridge.