Easy Caramel Sauce

• porciones: 10 servings
• tiempo activo: 2 minutes
• tiempo total: 22 minutes

Ingredientes

1 cup granulated sugar

1/4 cup water

6 tablespoons unsalted butter (, cut into pieces)

1/2 cup heavy cream

1 teaspoon vanilla

pinch of salt

Instrucciones

Add the sugar and water to a 3-quart heavy bottomed pot; stir just slightly so it's combined and sits in a flat even layer, and try to avoid it going up the sides of the pot.

Warm pot over medium heat and cook until the sugar dissolves, turns from cloudy to clear, and starts to bubble - this can take a few minutes. (At this point, do not stir again - simply allow to bubble and cook - and keep your heat at medium.)

If the sugar forms clumps around the perimeter of the pot, using a spatula, you can gently brush down the sides occasionally, to prevent crystallization. But just continue cooking, without stirring, until the mixture thickens and turns a deep gold color like honey (this can take anywhere from 8-15 minutes), keeping a watchful eye so the mixture doesn’t burn. SEE NOTE BELOW.

Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)

Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously until all of the cream has been incorporated.

Whisk in the vanilla and salt.

Set aside to cool in the pot for 10 minutes.

Then pour into a lidded glass jar and allow to cool completely. (The caramel will be liquid at first, but will thicken up and solidify into a chewy texture as it cools.) Once it's completely cooled, it needs to be stored in the fridge because of the dairy. Reheat to use again - see note below.)

Notas

Storage. This will keep, tightly sealed, in the fridge for 3 weeks or 2 months in the freezer. Caramel solidifies in the refrigerator so it needs to be reheated – usually just 10 to 15 seconds in the microwave.

The utensils you use do matter. It is important to use either a wooden spoon or a heat-resistant silicone spoon to make the sauce.

Resist the urge to stir! As the sugar and water bubble, if you stir them, you’ll cause sugar clumps to form and it will not be smooth and creamy. Once it starts cooking, do not stir. And be sure not to let the caramel go high up the sides of the pot or this will make the caramel sauce crystallize and become grainy, as well.

What if my sauce does crystallize?Luckily, you don’t need to start over. Whew. Add a scant 1/4 cup of water and bring the sugar back to a gentle bubble. (Heating it up with the water should dissolve the crystals. Then proceed with the recipe until you get color on the sugar.)

Use unsalted butter. Even if you want salted caramel sauce, I recommend using unsalted butter. This gives you better control over the saltiness of the finished product. For salted caramel sauce, I like to add 1/2 teaspoon of salt, but I recommend starting with 1/8 teaspoon and adjust to taste.

Nutrición

• Calorías: 180 kcal
• Grasa Total: 11 g
• Grasa Saturada: 7 g
• Colesterol: 34 mg
• Sodio: 6 mg
• Carbohidratos Totales: 20 g
• Azúcares Totales: 20 g
• Proteína: 1 g