Earl Grey Infused Salted Caramel Sauce

Caramel Sauce

1. 1
   Infuse: Simmer the cream with the tea, let steep for 15 minutes, then strain.
2. 2
   Melt: Using an empty, dry pan, heat the sugar over medium heat until it melts into a deep amber liquid.
3. 3
   Deglaze: Slowly pour in the warm tea-infused cream whisking as you go. Note: If the sugar hardens into "balls," just keep whisking on low heat until they melt back down. Don't let the sauce boil for very long. You want this to be a sticky, flowing sauce and not a hard variety.
4. 4
   Finish: Once smooth, remove from heat. Whisk in the butter, salt, vanilla, and corn syrup.
5. 5
   Cool: Pour into a jar and let it thicken as it cools.