Caramel Sauce
Servings: 12 Servings
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter very cold and cubed
- ½ cup heavy cream cold
Instructions
- Pour the sugar into a heavy bottomed saucepan with tall sides over low-medium heat.1 cup granulated sugar
- Stir constantly until sugar begins to melt. The sugar will begin to form hard lumps and eventually turn amber in color.
- Continue stirring until all lumps dissolve. Then carefully add all of the cold butter. The sugar will immediately begin to boil.6 tablespoons unsalted butter
- Stir for 2-3 minutes until sugar and butter are combined.
- Pour in the heavy cream. The mixture will boil again, so use caution. Remove from heat.½ cup heavy cream
- The mixture will thicken and pull away from the pan, but continue to stir until it smooths out.
- Allow caramel sauce to cool before storing in an airtight container or glass jar.
- Serve over ice cream, bread pudding, cake, in coffee, or your favorite desserts.
Notes
- We’ve gotten the best results using a heavy bottomed metal pan.
- This recipe boils and expands quite a bit as it cooks, so make sure the pan you choose has enough space.
- The caramel is extremely hot as it cooks and while it cools. Refrain from touching it or sneaking a taste until it cools to avoid burns.
- Store leftovers in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
Caramel Sauce
Serving Size
1 ounce
Amount per Serving
Calories
148
% Daily Value*
Fat
9
g
14
%
Saturated Fat
6
g
30
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
26
mg
9
%
Sodium
48
mg
2
%
Potassium
11
mg
0
%
Carbohydrates
17
g
6
%
Sugar
17
g
19
%
Protein
0.3
g
1
%
Vitamin A
321
IU
6
%
Vitamin C
0.1
mg
0
%
Calcium
8
mg
1
%
Iron
0.02
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
