Caramel sauce
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Sugar melted to amber, then whisked with butter and cream into a smooth caramel sauce. Add salt for salted caramel.
Ingredients
- 1 ½ cups granulated sugar
- ½ cup salted butter room temp
- 3/4 cup heavy cream room temp
- 1/2 teaspoon fine sea salt (more to taste) for salted caramel
Equipment
- saucepan
- whisk
Directions
- Heat the sugar in a medium saucepan over medium heat, stirring about once a minute for roughly 5 to 7 minutes. It will clump, then melt. If it is slow to melt, add 1 tablespoon water.
- Once it turns liquid, keep a close eye on it so it does not burn.
- When it is fully liquid with no clumps, turn the heat down to medium-low. Add the butter immediately and stir with a clean spoon until melted and bubbly, about 1 to 2 minutes.
- Slowly pour in the cream until the mixture boils. Take off the heat and stir nonstop for one minute. For salted caramel, add the salt now.
- Let it cool in the pan for a few minutes, then pour into a jar. It thickens as it cools.
Notes
Keeps up to 3 weeks in a mason jar in the refrigerator. Warm in the microwave about 30 seconds before serving. Safety: molten sugar burns badly and bubbles up when the cream goes in; pour slowly.
Nutrition
Serving: 25g | Calories: 108kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 6.5g | Saturated Fat: 4.1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 33mg | Potassium: 8.5mg | Fiber: 0g | Sugar: 13g | Vitamin A: 228IU | Vitamin C: 0mg | Calcium: 6.2mg | Iron: 0mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 servings. Brands and portions vary, so use it only as an approximation.