How To Make Caramel Sauce
If you love those caramels that you had as a kid, why not learn how to make them. Caramel sauce are great in ice cream, oatmeal, and even fruits, too.
Serves:
Ingredients
- 1cupgranulated sugar,200 g
- ¼cupwater,85 ml, plus 2 tbsp
- ¼cupsalted butter,56 g, diced into 1 tbsp pieces
- ½cupheavy cream,120 ml
- ½tspfine sea salt,or more to taste
Instructions
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Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
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In a heavy-bottomed 2-3 quart saucepan (something that isn’t dark on bottom so you can see the shade of caramel), heat sugar, salt and water over medium-high heat whisking constantly to dissolve sugar.
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Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
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Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.
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Carefully pour in cream and immediately whisk with a long handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
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Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.
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Caramel sauce will be thicker once cooled to room temperature and much thicker once chilled.
Recipe Notes
- When cooking the caramel, it will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for.
Nutrition
- Calories: 159.14kcal
- Fat: 9.01g
- Saturated Fat: 5.66g
- Trans Fat: 0.19g
- Monounsaturated Fat: 2.46g
- Polyunsaturated Fat: 0.34g
- Carbohydrates: 20.33g
- Sugar: 20.30g
- Protein: 0.29g
- Cholesterol: 28.50mg
- Sodium: 101.16mg
- Calcium: 9.51mg
- Potassium: 10.70mg
- Iron: 0.02mg
- Vitamin A: 87.73µg
- Vitamin C: 0.07mg
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