Caramel Ganache

1. 1

   Heat the cream in a saucepan or in the microwave.

2. 2

   Heat a second empty saucepan. When it gets hot, pour the granulated sugar in it. Let it melt until it gets and amber color.

3. 3

   Drizzle the cream on the sugar, but be careful to watch for projections that can occur even though the cream is hot.

4. 4

   Mix and bring to a boil.

5. 5

   Add the corn syrup, the salt, and the butter.

6. 6

   Stir.

7. 7

   Chop the chocolate, and add to the caramel. Stir until melted.

8. 8

   Pour into a jar. Keep the caramel in the refrigerator.

9. 9

   In the refrigerator, it will harden, so do not hesitate to microwave the jar to obtain a more liquid consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.