Caramel Sauce
Caramel Sauce is a gluten free and lacto ovo vegetarian sauce. For $1.03 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 910 calories, 2g of protein, and 48g of fat. This recipe serves 3. It is brought to you by Serena Bakes Simple from Scratch. From preparation to the plate, this recipe takes about 45 minutes. 285 people were glad they tried this recipe. Head to the store and pick up vanillan extract, heavy cream, sea salt, and a few other things to make it today. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. Similar recipes are Caramel Ice Cream Sundae With Salty Peanut Caramel Sauce, Caramel Bread Pudding with Creamy Caramel Sauce, and Caramel Mousse Napoleon with Caramel Sauce and Berries.
Servings: 3
Ingredients:
5 tablespoons Butter
1/4 cup Light Corn Syrup (I used non high-fructose)
1 1/2 cups Granulated Sugar
1 cup Heavy Cream
3/4 teaspoon Sea Salt
1/2 teaspoon Pure Vanilla Extract
1/4 cup Water
Equipment:
sauce pan
frying pan
candy thermometer
stove
Cooking instruction summary:
In a medium-large sauce pan add sugar, corn syrup and water. Heat over medium-high heat until caramel becomes a medium brown caramel color. DO NOT STIR THE SUGAR MIXTURE. If needed you can swirl the pan lightly or move the pan on the burner to heat the areas that aren't as hot. In a small pan add heavy cream, butter and sea salt. Heat over medium heat until butter melts. Once sugar mixture become medium brown color add the cream mixture while stirring. The caramel mixture will bubble up. Continue to stir until mixture reaches 225 degrees on a candy thermometer. About 3-5 minutes. Add vanilla and stir well! Allow caramel sauce to cool for 5 minutes and then pour into a heat proof storage container until ready to use. Store in the refrigerator. Heat up desired amount on stove top when ready to use.
Step by step:
1. In a medium-large sauce pan add sugar, corn syrup and water.
2. Heat over medium-high heat until caramel becomes a medium brown caramel color. DO NOT STIR THE SUGAR MIXTURE. If needed you can swirl the pan lightly or move the pan on the burner to heat the areas that aren't as hot.
3. In a small pan add heavy cream, butter and sea salt.
4. Heat over medium heat until butter melts.
5. Once sugar mixture become medium brown color add the cream mixture while stirring. The caramel mixture will bubble up. Continue to stir until mixture reaches 225 degrees on a candy thermometer. About 3-5 minutes.
6. Add vanilla and stir well!
7. Allow caramel sauce to cool for 5 minutes and then pour into a heat proof storage container until ready to use. Store in the refrigerator.
8. Heat up desired amount on stove top when ready to use.
Nutrition Information:
covered percent of daily need
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