Salted Caramel Sauce

Salted MSG Caramel Sauce

Be the first to rate & review!

This velvety sauce is spiked with a pinch of MSG to keep it from being overly sweet.

Calvin Eng

Updated on January 8, 2024

Tested by

Food & Wine Test Kitchen

Salted MSG Caramel — Photo:
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Total Time:

25 mins

Yield:

1 1/2 cups

This velvety caramel sauce is spiked with MSG for a bit of added complexity and extra satisfying depth. F&W 2022 Best New Chef Calvin Eng of Bonnie’s in Brooklyn, New York, includes MSG in the recipe to help keep the sweetness level in check. It helps to create a sauce that works in both sweet and savory recipes. It’s creamy and silky, perfect for drizzling and dipping. Try it on everything from fruit to fried chicken.

Frequently asked questions

What is MSG?

MSG, or monosodium glutamate, is a crystallized food additive made from glutamic acid, one of the most common naturally occurring amino acids. You can order MSG online or find it at Asian grocery stores.

How should I eat salted MSG caramel sauce?

Drizzle the salty-sweet caramel over fried chicken to bring out its savory undertones, dunk pretzels into it, or serve it with sliced fruit for a delicious topping. And like all caramel sauces, it’s also wonderful poured over a brownie sundae or just plain old vanilla ice cream.

Notes from the Food & Wine Test Kitchen

Try your best to not undercook or overcook the caramel. You want a creamy, silky, smooth, golden sauce, so keep a close eye on it as it’s cooking to remove the pan from the heat at the correct time.

Make ahead

The cooled caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. To reheat, microwave the sauce until warm, about 1 minute, stirring every 20 seconds.

Cook Mode (Keep screen awake)

Ingredients

1/2 cup heavy cream
1 cup granulated sugar
1/2 cup cold water
2 tablespoons light corn syrup
1 1/2 teaspoons kosher salt
1 teaspoon MSG (such as Ajinomoto)
2 tablespoons unsalted butter
Fried chicken, brownies, cheesecake, or apple and pear slices, for serving

Directions

Microwave cream in a small microwavable bowl on high until just warm, 15 to 20 seconds. Set aside.
Stir together sugar, 1/2 cup cold water, corn syrup, kosher salt, and MSG in a medium saucepan. Cook over medium, swirling pan occasionally, until mixture darkens to a deep golden brown color, about 15 minutes. Reduce heat to low, and gradually add warm cream, stirring constantly. Cook, stirring constantly and scraping bottom and sides of pan, until bubbling subsides, about 30 seconds. Remove from heat. Add butter, and stir until melted and well combined. Serve warm with fried chicken, brownies, cheesecake, or apple and pear slices.

Originally appeared in Food & Wine magazine, December 2023 / January 2024