Salted caramel ice cream: Make dry caramel with larger amount of sugar. Deglaze with milk. Bring back to boil. Temper in yolks with smaller amount of sugar and cook to anglaise. Strain; add sea salt and heavy cream.
Candied peanuts: Toast peanuts in oven. Bring to a boil sugar, corn syrup and 1/4 cup water. Add butter and cook to caramel. Stir in peanuts.
Candied popcorn: Bring to a boil sugar, corn syrup and 1/4 cup water. Add butter and cook to caramel. Stir in popcorn.
Salted caramel ice cream: Make dry caramel with larger amount of sugar. Deglaze with milk. Bring back to boil. Temper in yolks with smaller amount of sugar and cook to anglaise. Strain; add sea salt and heavy cream.
Candied peanuts: Toast peanuts in oven. Bring to a boil sugar, corn syrup and 1/4 cup water. Add butter and cook to caramel. Stir in peanuts.
Candied popcorn: Bring to a boil sugar, corn syrup and 1/4 cup water. Add butter and cook to caramel. Stir in popcorn.
Caramel tuile: Make dry caramel. Whisk in butter. Pour onto silpat, robo-coupe, sift and bake at 300.
Fudge sauce: Warm water, cocoa powder, corn syrup and sugar. Add chocolate and butter. Simmer until thick. Add vanilla extract and salt.
