Sweet and Salty Soy Sauce Caramel

• 1 cup soy sauce
• Zest 1 orange, in large strips
• 2 tablespoons Crisco Butter Flavor
• 1 ½ cups brown sugar
• 1 cup soy cream

Bring the soy sauce and orange zest to a gentle boil in a 2-quart saucier or 2-quart saucepan over medium heat. Whisk in the Crisco and brown sugar and cook, stirring only if the mixture looks like it might boil over, until thick and syrupy, about 10 minutes.

Slowly stir in the soy cream and cook until the sauce thickens, about 5 minutes. Remove from the heat, remove zest with tongs.

Let the caramel cool slightly, top doughnuts with or transfer to ramekins and serve alongside beignets or sliced apples as a delicious dip.

Extra sauce will keep refrigerated for up to 2 weeks.

 

Recipe by Chef Emily Ellyn, more at EmilyEllyn.com