Enjoy this wonderful caramel sauce that is both sweet and savory.  Drizzle duck fat caramel sauce over ice cream, flourless chocolate cake, or add to your favorite milkshake!

Ingredients

• 2 cups heavy cream
• 2 cups sugar
• 2 tablespoons light corn syrup
• 2/3 cups water
• 2 tablespoons rendered duck fat
• 1 teaspoon kosher salt

• Prep Time: 10 minutes
• Cook Time: 15 minutes

• Total Time: 25 minutes
• Yield: About 1 quart

Preparation

Bring the cream just to a simmer in a sauce pan, then turn off the heat.

In a large heavy-bottomed sauce pan or pot, put the sugar, corn syrup, and water. Swirl it a bit to wet the sugar, put on a lid, and bring to a simmer. The steam should help dissolve any sugar on the pan sides. Remove the lid, then continue to cook over medium-high heat until the sugar dissolves, the water evaporates, and the sugar begins to caramelize.

Swirl gently until the sugar is caramelized and taken on an orange-amber color.

Carefully pour in the hot cream, whisking constantly. This is going to bubble and sputter, so use caution. Whisk in the duck fat, then return to the heat and bring back up to a boil. As soon as it comes to a boil, remove from the heat and whisk in the salt.

This will keep for a week or so in the refrigerator. You should bring it to room temperature or warm it slightly before using. Use over ice cream, as a ingredient in milk shakes, with sliced apples or bananas, as a dip for donut holes or churros, or anywhere you might use caramel otherwise.

 

More caramel recipes:

Fleur De Sel Caramels

Sea Salt Caramel Gelato

Gourmet Caramel Apples