Salted Caramel Sauce
"OMG this is the best caramel sauce! Recipe courtesy Kelsey Nixon from Kelsey's Essentials Episode. The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving. "
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (579.6 g)
- Calories 1776.3
- Total Fat - 48.6 g
- Saturated Fat - 24.1 g
- Cholesterol - 135.4 mg
- Sodium - 2983.1 mg
- Total Carbohydrate - 308 g
- Dietary Fiber - 7 g
- Sugars - 2 g
- Protein - 35.3 g
- Calcium - 356 mg
- Iron - 15.8 mg
- Vitamin C - 0.5 mg
- Thiamin - 1.7 mg
Step by Step Method
Step 1
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Step 2
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
Tips
No special items needed.
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