All-Purpose Caramel Sauce
An easy caramel sauce that you can use on or for just about anything!
Servings: 2 cups
Ingredients
- 1 ¾ cups (12 ¼ ounces) granulated sugar
- ½ cup water
- ¼ cup light corn syrup
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon Kosher salt
Instructions
- Bring water, sugar and corn syrup to a boil in a large heavy-bottomed saucepan over high heat. Cook, without stirring, until the mixture is straw-colored, 6-8 minutes. Reduce the heat to low and continue to cook, swirling occasionally, until mixture is amber colored and registers between 360°F and 370°F (you should see a slight wisp of smoke to know that it is done), about 2-5 minutes longer.
- Slide the pan off heat and quickly, but carefully, add the cream, vanilla and salt (mixture will bubble, foam and steam). Continue to stir until mixture is completely smooth. (Sauce can be refrigerated for up to 2 weeks. Reheat on the stove-top or microwave until warm and smooth). Enjoy!
Nutrition
Calories: 1205kcal | Carbohydrates: 211g | Protein: 3g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 354mg | Potassium: 120mg | Sugar: 211g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 0.2mg
