Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Caramel Sauce

Caramel Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maria
  • Yield: 1 cup 1x

Description

Simple steps to making homemade caramel sauce without the use of a thermometer or any special equipment.  Delicious for pies, cinnamon rolls, cakes, brownies, cheesecake, parfaits, ice cream and more!


Ingredients

Scale
  • 1/2 cup (120 g) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (60 g) water
  • 5 tablespoons (75 g) unsalted butter
  • 1/2 teaspoon sea salt

Instructions

  1. In a measuring cup combine heavy cream and vanilla.  Set aside.
  2. In a small heavy bottomed saucepan, bring the sugar and water to a boil over medium high heat.  Do not stir.  Allow to boil for 10-12 minutes until it turns an amber color.  Remove from heat and whisk in cream mixture (careful the mixture will bubble up).  Whisk in butter and salt.  Allow to cool.
  • Category: Frostings & Fillings