Caramel Sauce
This luscious caramel sauce is a velvety, golden indulgence that elevates any dessert in minutes. Ready in just 25 minutes, it’s a quick yet decadent treat that feels like a labor of love.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 2 Tablespoons light corn syrup see note
- 1/4 – 1/2 teaspoon salt use ½ tsp for salted caramel sauce, and less for classic caramel
- 1/2 cup heavy cream room temperature (see note for using less cream for thicker caramel)
- 3 Tablespoons unsalted butter room temperature and cut into 3 pieces
- 1 1/2 teaspoons vanilla extract
Instructions
- Note: melted sugar is very hot, do not touch the caramel until it’s cooled.
- Combine sugar, water, corn syrup, and salt in a small saucepan. Cook over medium-low heat, stirring occasionally, until sugar is dissolved. If any sugar crystals form on the sides of the pan, dip a pastry brush in water and use it to sweep away any sugar crystals.
- Turn heat to medium and cook without stirring until mixture turns caramel in color (this can take about 15 minutes or so) and reaches a temperature of 340-345F (171-173C).
- Remove from heat and very slowly drizzle in cream while stirring. Mixture will bubble a lot, use caution.
- Once cream is incorporated, stir in butter, one piece at a time, until mixture is smooth.
- Add vanilla and stir until incorporated.
- Allow caramel to cool before using (unless serving warm over ice cream, then just let it cool until warm enough to consume).
Nutrition
Calories: 1618kcalCarbohydrates: 237gProtein: 4gFat: 78gSaturated Fat: 49gCholesterol: 225mgSodium: 651mgPotassium: 137mgSugar: 238gVitamin A: 2799IUVitamin C: 1mgCalcium: 99mgIron: 0.2mg
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