SALTED CARAMEL SYRUP

Makes: approximately 2 cups (500 mL)

2 cups (500 mL) granulated

sugar

2 cups (500 mL) water, divided

1/2 vanilla bean, split, or 1 tsp

(5 mL) pure vanilla extract 1 tsp (5 mL) sea salt

1. Before you begin, find a sieve that fits snugly over the pot and a pair of oven mitts. Place them beside the stove and read the recipe through so you’ll know what to expect. 2. Use a heavy, light-coloured pot such as stainless steel so you can watch the caramel brown. Add the sugar and 1/4 cup (60 mL) of the water. Stir to combine. Bring to a boil over high heat. Boil, swirling the pot instead of stirring until the syrup darkens to a deep reddish brown. This can happen quickly once the mixture starts to caramelize, so don’t wander away from the stove. When the syrup is almost there, put on the oven mitts and have the sieve ready.

3. Place the sieve over the pot, stand back and pour the water through the sieve into the caramel. It will splutter and steam vigorously. When the activity subsides, add the vanilla bean and salt. Turn down to a simmer and cook for 5 minutes.

4. Transfer to a heatproof bowl and cool completely. Remove the vanilla bean and scrape the seeds back into the syrup. Store in a tightly covered jar for up to 1 month. Refrigerate for longer storage.