Caramel Sauce
Time
- Prep: 2 min
- Cook: 8 min
- Total: 20 min (10 min inactive)
Servings: 8
Serving: 2 Tbsp (30 ml / ~1 fl oz)
Ingredients
- Granulated sugar: 200 g (1 cup)
- Water: 30 ml (2 Tbsp)
- Unsalted butter: 85 g (6 Tbsp) — cubed, room temp
- Heavy cream: 120 ml (½ cup) — warm
- Fine salt: ½ tsp — or to taste
- Vanilla extract: 1 tsp — optional
Instructions
1. Dissolve sugar
- Combine 200 g (1 cup) granulated sugar and 30 ml (2 Tbsp) water in a light-colored saucepan; stir to wet all the sugar.
2. Caramelize
- Cook over medium, no stirring — swirl occasionally — until it's deep amber (6–8 min).
3. Add butter
- Off heat, whisk in 85 g (6 Tbsp) unsalted butter (it will foam).
4. Add cream
- Slowly whisk in 120 ml (½ cup) warm heavy cream until smooth.
5. Season and cool
- Stir in ½ tsp fine salt (and 1 tsp vanilla extract). Cool 10–15 min; it thickens as it cools.
Storage & reheating
- Refrigerate up to 1 month. Rewarm gently.
Nutrition
| Nutrient | Full Recipe | Per Serving (2 Tbsp or 30 ml / ~1 fl oz) |
|---|---|---|
| Calories | 1800 | 225 |
| Protein | 3.2 g | 0.4 g |
| Fat | 112 g | 14 g |
| Carbs | 204 g | 25.5 g |
| Fiber | 0 g | 0 g |
| Sugars | 204 g | 25.5 g |
| Sodium | 1216 mg | 152 mg |