Amanda Faison from 5280 tells us about 5280: The Cookbook.
It's a collection of 118 recipes from top Denver and Boulder chefs and bartenders. Designed for the home cook, 5280 food editor Amanda Faison tested each and every dish and cocktail in her home kitchen. Many recipes include cooking or ingredient tips from either Faison or the chefs themselves.
Salted Caramel Sauce from Ellen Daehnick at Helliemae's
¾ teaspoon ne sea salt
¾ cup sugar
3 tablespoons water
1 tablespoon, plus 2 teaspoons corn syrup
Over a low flame, stir together cream and salt in a small saucepan, and heat until almost simmering. Meanwhile, thoroughly mix sugar, water, and corn syrup in a large saucepan; heat without stirring over medium-high flame until sugar is completely dissolved. Continue to cook without stirring until a dark-brown syrup forms. Remove the syrup from heat and slowly pour in the cream and salt mixture. Be careful: It will bubble up violently. Stir, and pour into a pretty dish or jar for serving. For thinner sauce, dilute with warm cream, milk, or water.