Caramel Sauce Servings 8 Yields
about 1 cup caramel sauce.
Ingredients
· 1 cup granulated sugar
· 1/3 cup water
· 2 tbsp butter
· 3/4 cup heavy cream
· 1 tsp vanilla extract optional
Instructions
1.
Add the sugar to a heavy bottomed
saucepan, shake it so it lies in an even, flat layer.
2. Add the
water to fully moisten the sugar.
DO NOT STIR
3. Cook over
medium heat until the sugar dissolves and turns clear, a few minutes. DO NOT
STIR
4. Raise the
heat to medium high, and cook until it turns amber colored*, about 10 minutes. DO
NOT STIR
5. Turn the
heat off and immediately add the heavy cream.
6. Add the
butter and stir everything together until the caramel smooths out. If desired,
add vanilla extract.
7. Let the
caramel sauce cool to room temperature, then transfer to a jar and refrigerate.
8. The
caramel can be stored in the refrigerator for 1 month, or in the freezer for 3
months.
Notes
If you
want to add salt to the caramel, stir in 1/2 tsp at the end along with the
vanilla extract.
*If you
have a thermometer, the temperature target window is between 338 and 350F.
Above 350 and you'll start to smell (and later taste) a burned, bitter quality.
Below 338, and you won't have proper color and caramelization.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 34mg | Potassium: 16mg | Sugar: 25g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 14mg
Easy
Caramel Sauce (makes 1 cup):
· 1 cup brown sugar
· 1/2 cup half and half
· 4 Tablespoons butter
· dash of salt
· 10Tablespoon vanilla
Directions:
Combine
all ingredients except vanilla in a small, heavy-bottomed saucepan over
medium-low heat. Stir slowly until caramel has thickened, 8-10 minutes, then
add vanilla and stir until thickened again, 1 more minute. Remove from heat
then let cool slightly. Can be done ahead of time - cool caramel sauce slightly
then pour into a mason jar.
