Salted Caramel Sauce

Umami richness drizzled over ice cream? You'll just have to try it to know why this soy caramel thing has been going viral. And if you aren't adventurous enough to try it for dessert then use it as an umami-kissed glaze for chicken.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First off, using light soy sauce is actually saltier than the dark. The dark is less salty and a bit sweeter. So the saltiness of your caramel will depend on your preference of soys. Mix the olive oil, maple syrup and soy in a saucepan and bring to a boil. Then simmer 5-8 minutes stirring or swirling the pot regularly until slightly thickened. It will thicken more as it cools. Trust me you don't want to over cook it or you will end up with toffee. Unless toffee is what you like... it does make a nice salty sweet chew. (That was my first batch!)

Step 2

This recipe made about 1/2 cup of sauce. But make as much as you like, just remember 2 parts olive oil, 2 parts maple syrup and 1 part soy sauce. What else will you use it on?

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