Caramel Sauce
Yield
- Servings: 8
- Serving size: 2 tbsp (30 ml)
- Total yield: about 1 cup
Time
- Prep: 2 min
- Cook: 8 min
- Total: 20 min
- Active: 10 min
- Inactive: 10 min
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 (1/2 cup) — warm
- Fine salt: 1/2 tsp — or to taste
- Vanilla: 1 tsp — optional
Instructions
- Combine sugar and 2 tbsp water in a light-colored saucepan; stir to wet all the sugar.
- Cook over medium, no stirring—swirl occasionally—until it’s deep amber (6–8 min).
- Off heat, whisk in butter (it will foam).
- Slowly whisk in warm cream until smooth.
- Stir in salt (and vanilla). 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 (30 ml)) |
|---|---|---|
| Calories | 1280 | 160 |
| Protein | 2.4 g | 0.3 g |
| Fat | 76 g | 9.5 g |
| Carbs | 152 g | 19 g |
| Fiber | 0 g | 0 g |
| Sugars | 144 g | 18 g |
| Sodium | 760 mg | 95 mg |