Caramel Sauce
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,745.1
- Total Fat: 106.0 g
- Cholesterol: 288.8 mg
- Sodium: 703.4 mg
- Total Carbs: 205.2 g
- Dietary Fiber: 0.0 g
- Protein: 4.5 g
View full nutritional breakdown of Caramel Sauce calories by ingredient
Introduction
yeilds 1.5 cups yeilds 1.5 cupsNumber of Servings: 1
Ingredients
-
1 cup sugar
1/4 water
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
pinch of kosher salt
Directions
In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.
Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes. Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan. (This will cause crystallization, if you scrape the uncooked sugars back into the sauce.)
Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt. It will bubble again, but will calm quickly. Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage. Enjoy!
Serving Size: yields 1.5 cups
Number of Servings: 1
Recipe submitted by SparkPeople user VCLANCY50.
Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes. Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan. (This will cause crystallization, if you scrape the uncooked sugars back into the sauce.)
Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt. It will bubble again, but will calm quickly. Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage. Enjoy!
Serving Size: yields 1.5 cups
Number of Servings: 1
Recipe submitted by SparkPeople user VCLANCY50.