Author Notes
Basic caramel sauce needed a twist... A spicy one. And my lately obsession for chipotle chilies came to my mind when I thought of making this heavenly treat. —Pao Domínguez Luttmann
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Ingredients
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1 cup
granulated sugar
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2 teaspoons
water
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6 tablespoons
butter
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2 tablespoons
heavy cream
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2
chipotle chilies in adobo
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1 pinch
sea salt
Directions
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In a saucepan, at medium heat, melt de sugar and water. Bring to a boil or until sugar is lightly browned, be careful no to burn it.
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Remove from heat and whisk in the butter and heavy cream.
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Finely chop the chipotles and add them to the sauce. Add a pinch of sea salt.
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Let cool and transfer to a glass container. Serve with vanilla ice cream, crepes or fresh fruit. It will last up to 3 weeks refrigerated.
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