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caramel sauce

(Salted) Caramel Sauce

Whether it's to fill a cake layer, topping for ice cream or popcorn, this sauce goes with everything. Extremely versatile in texture. Add a touch of sea salt to really punch the caramel sauce to a new level.
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Dessert, Snack
Cuisine American
Servings 0
Calories 1853 kcal

Ingredients
 
 

  • 6 tbsp.. unsalted butter cold
  • 201 g granulated sugar
  • ½ cup heavy cream
  • 2 tsp. vanilla extract
  • 1 tsp. salt (sea salt) optional

Instructions
 

  • In a medium sauce pan, place the sugar inside, while lightly mixing on medium heat. Let the sugar melt evenly, liquify and becomes auburn brown. Scrape for all the sugar to dissolve.
  • After, add the vanilla and heavy cream, very slowly. The sauce will rise quickly and bubble, but keep stirring for 3-4 minutes.
  • Remove from heat, strain into a heat-proof bowl. Add the salt and butter, while sauce is still hot. Let cool before use.

Notes

With proper refrigeration, the caramel sauce can last up to 2-4 weeks in the refrigerator.

Nutrition

Calories: 1853kcalCarbohydrates: 206gProtein: 3gFat: 116gSaturated Fat: 73gPolyunsaturated Fat: 4gMonounsaturated Fat: 31gTrans Fat: 3gCholesterol: 354mgSodium: 1968mgPotassium: 130mgSugar: 202gVitamin A: 3965IUVitamin C: 1mgCalcium: 103mgIron: 1mg
Keyword caramel, dessert, salted caramel, sauce, seas salt
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