Salted Caramel Sauce
The caramel sauce of your dreams!
Servings: 16 servings
- 1 c sugar
- ¼ cup water
- ½ c heavy whipping cream room temperature
- 6 Tablespoon unsalted butter room temperature
- ½-3/4 Tablespoon coarse salt
- 1 Tablespoon vanilla or try ½ t vanilla + ½ t coconut extract
Gently stir water and sugar together in heavy-bottomed saucepan by using medium-low heat. Once dissovled remove the spoon and do not return. Gently shake or swirl the pan to move the caramel, but stirring the sugar will form crystals. Do not splash on sides of pan.
Once the sugar is melted and a rich copper color, reduce heat to very low and add whipping cream and butter. It will bubble up so ensure you have a large enough pan. Remove from heat. Add vanilla and sea salt. Vigorously stir until everything is incorporated.
Remove from heat, add extract(s) and salt.
Serving: 1tbs | Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 76mg | Potassium: 6mg | Sugar: 13g | Vitamin A: 241IU | Calcium: 6mg