Easy Caramel Sauce
Rich and sweet, this easy caramel sauce can be whipped up ahead of time and used for up to 2 weeks. Easily transform into a salted caramel sauce.
Print
Pin
Servings: 12
Calories: 145kcal
Equipment
- heavy bottom saucepan
Ingredients
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2-1 teaspoon fleur de sel*
Instructions
- In a heavy saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
- Increase the heat and bring to a boil, swirling the saucepan gently, but not stirring. Simmer until the mixture is syrupy and a deep caramel color, about 5-10 minutes. If you are using a candy thermometer, the sauce should be about 350°F.
- Remove the mixture from the heat and whisk in the butter and cream, being mindful that the mixture will spit and sizzle, so be careful. Whisk vigorously until it reaches a smooth, sticky consistency.
- Lastly, whisk in the vanilla and fleur de sel. Set aside to cool.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 145kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 5mg | Potassium: 16mg | Sugar: 17g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg