Caramel Sauce
Once you have the buttery, creamy richness of homemade caramel sauce you may never settle for storebought again.
Servings: 16 tablespoon
Calories: 89kcal
Ingredients
- 1 cup brown sugar
- 4 Tbsp water
- 4 tablespoon unsalted butter
- ½ cup +2 Tbsps 10% cream
- ½ teaspoon sea salt
Instructions
- Dissolve brown sugar and water in a non-stick sauce pan over medium heat. Have a spatula or brush handy to wipe down the sides of the sauce pan where sugar may crystallize.
- When sugar is dissolved add in butter. When butter is melted add the cream. Turn heat to high and let caramel bubble. Do not stir the caramel, just shake the sauce pan periodically. Boil for about 10 minutes.
- Remove from heat and stir in sea salt.
- Pour into a jar or heat proof creamer.
Notes
Reheat caramel sauce gently if necessary and serve warm.
Nutrition is per Tablespoon
Nutrition
Calories: 89kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 83mg | Potassium: 31mg | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.1mg