Caramel Sauce with Bay Leaves

**By Chadwick Boyd for The Atlanta Journal-Constitution**
Photo by brooke slezak

Classic Caramel Sauce Made Better with Fresh Bay Leaves

I like to have caramel sauce on hand to spoon over vanilla ice cream or dip biscotti into. For years, I bought it at the grocery store. Not too long ago, I had to make some caramel sauce for a magazine shoot and was surprised at how easy it was to make…and how much better it tastes.

This recipe is a classic caramel sauce made better with fresh bay leaves. The slightly piney flavor takes it to a whole new level. The sauce makes a great gift especially during the holidays. Make a double or triple batch and give to your friends with a pretty ribbon tied around the jar. Keep at least one jar for yourself.

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Chadwick’s Checklist

What you need to know before you cook.

Use a heavy-bottomed saucepan so the sugar won't burn
Stand by the stove and stir constantly to prevent the sauce from seizing

Serving Size: 6-10

Prep Time: 5-10 mins

Cooking Time: 20 mins

Ingredients

2 cups granulated sugar
2 tablespoons corn syrup
1 cup whole milk
4 tablespoons cold salted butter, cut into ½-inch cubes
1 teaspoon Kosher salt
2 bay leaves

instructions

Place the sugar in a heavy-bottomed saucepan over medium heat. With a wooden spoon, slowly work the corn syrup into the sugar. As the sugar begins to melt, continue stirring about 7 to 10 minutes until the sugar fully dissolves and turns a light golden color.
Add the milk in thirds, stirring quickly with the spoon each time until the mixture is completely smooth. If the sugar clumps at any time, continue stirring until the sugar melts again, usually about 5 minutes. Then, continue where you left off.
Remove the saucepan from the heat. Whisk in the butter and salt until smooth again. Fold in the bay leaves and let the caramel cool completely, about 1 hour. Remove the bay leaves and discard.
The caramel will continue to thicken as it cools.
Serve with dessert, like my Buttermilk Cheesecake Tart with Gingerbread Crust.
Store in an air-tight container in the refrigerator for up to two weeks. Bring back to room temperature before using.