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Caramel Sauce
Recipe By
Recipe By :
Laura Reigel
Servings :
20
servings
Prep Time
2
minutes
mins
Cook Time
10
minutes
mins
EQUIPMENT
▢
saucepan
▢
whisk
▢
pastry brush
INGREDIENTS
▢
1
cup
granulated sugar
▢
¼
cup
water
▢
½
cup
heavy cream
▢
2
tablespoons
unsalted butter
optional
▢
1
shot
bourbon
Or 1 tbsp of vanilla extract
▢
pinch
sea salt
INSTRUCTIONS
Add the sugar to a small saucepan.
1 cup granulated sugar
Turn the heat to medium-high.
Add the water.
¼ cup water
Heat until the sugar mixture is bubbly and turns a deep amber color. Do not stir.
PRO TIP:
If crystals form around the edges, use water and a pastry brush to re-dissolve the sugar.
When the sugar is a deep amber color turn the heat off and immediately add the heavy cream.
½ cup heavy cream
The mixture will bubble violently. Whisk gently until the caramel sauce is fluid and the bubbling has stopped.
Add one shot of bourbon (or one tbsp of vanilla) and a pinch of salt.
1 shot bourbon,
pinch sea salt
Stir to incorporate.
Add a few tablespoons of butter to the caramel, if desired.
2 tablespoons unsalted butter
Video
NUTRITION
Calories:
64
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
3
mg
|
Sugar:
10
g
|
Calcium:
4
mg