Caramel Sauce

• portions: 16 servings
• temps total: 15 minutes

Ingrédients

1 cup granulated sugar

1/3 cup water

6 Tbsp unsalted butter (softened at room temperature, cut into cubes)

1/2 cup heavy cream (warm)

1 tsp pure vanilla extract

1 tsp sea salt (or add to taste)

Instructions

Melt the sugar - Add the sugar to the bottom of a heavy-bottomed saucepan and shake the pan to distribute it evenly. Drizzle the water over the sugar and let it sit for a minute to fully moisten the sugar. DO NOT STIR - you don't want sugar to get splashed on the sides of the pan. Set over medium-low heat and, without stirring, let the sugar dissolve completely until clear, about 5 minutes. The mixture should be clear, and the sugar fully dissolved before it simmers.

Simmer - Without stirring, bring to a simmer and increase to medium heat. If you see crystals on the sides of the pan, cover with lid for 30-60 seconds. When the caramel starts to take on a little color, swirl the pan occasionally until it's light amber or honey-colored (about 5-8 minutes). Don't let it brown too much, or it will taste bitter. As you swirl towards the end, any stray sugar crystals should dissolve.

Add the butter - Reduce the heat to medium-low and carefully whisk in half of the softened butter cubes, then stir in the rest. The mixture will bubble vigorously — that’s normal. Keep whisking until the butter is fully incorporated. If it separates, remove from the heat and whisk until it comes together.

Add the cream - Slowly stream in the warm cream while whisking constantly. Again, it will bubble up and steam. Keep whisking until smooth, then remove from heat.

Finish with vanilla + salt - Turn off the heat and whisk in vanilla and salt. Taste and adjust salt as needed.

Cool and store - Let cool slightly before using. It will thicken up quite a bit as it cools. Store in an airtight container in the fridge for up to 2 weeks. It firms up when refrigerated. Re-warm gently to drizzle.

Nutrition

• Calories: 112 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 2.3 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 20 mg
• Sodium: 148 mg
• Glucides Totaux: 13 g
• Sucres Totaux: 13 g
• Protéines: 0.3 g