Salted Caramel Sauce
Rich and creamy salted caramel sauce is an easy and delicious treat to serve on top of all of your favorite desserts.
Servings: 3
Calories: 1100kcal
Ingredients
- 2 cups granulated sugar
- ½ cup cold water
- 2 tablespoons corn syrup
- 1 cup warmed heavy cream
- 1 teaspoon pure vanilla extract
- ½ cup salted sweet cream butter
- 1 teaspoon sea salt
Instructions
- Add the granulated sugar, water, and corn syrup to a 2 to 3-quart heavy-bottomed saucepan over medium heat. Gently whisk until the sugar dissolves.
- Use a pastry brush dipped in water to wash down the sides of the pan to ensure no sugar crystals cling to the sides above the mixture line.
- Once the mixture begins to simmer, do not stir any longer. Allow the mixture to simmer for 12 to 15 minutes until the color turns a deep golden or amber color. Remove from the heat.
- Slowly drizzle the warmed heavy cream into the mixture while whisking. Be VERY careful; the mixture will bubble up and splatter.
- Whisk in the vanilla extract and the butter, 2 tablespoons at a time. Allow the mixture to cool to room temperature before adding the sea salt. Stir to combine.
Notes
- Washing down the sides of the pan with a wet pastry brush and avoiding agitation once the caramelization process begins are helpful steps to avoid grainy caramel. The corn syrup also aids in preventing grainy caramel.
- I recommend using a candy thermometer while making the sauce. The ideal temperature is 350°F to 355°F.
- To save steps, you can stir the vanilla into the warm heavy cream before drizzling it into the sugar mixture.
- To prevent splatter injuries, wear an apron and drizzle a little at a time, whisking until the bubbles subside before adding more cream.
Nutrition
Calories: 1100kcal | Carbohydrates: 147g | Protein: 3g | Fat: 60g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1052mg | Potassium: 89mg | Sugar: 147g | Vitamin A: 2112IU | Vitamin C: 0.5mg | Calcium: 66mg | Iron: 0.2mg