Ingredients
- 200 grams granulated sugar
- 60 mL water
- 56-84 grams salted butter*, softened
- 120 mL heavy cream
- 1/2 tsp fine sea salt
- 1/2 tsp vanilla extract or vanilla bean paste
Method
- Place the sugar and water in a medium size heavy bottom sauce pan. Swirl the pan until the sugar is immersed in water. Place the saucepan over medium heat and allow the sugar to fully dissolve in the water, gently swirling the pan every minute or so.200 grams granulated sugar, 60 mL water
- Bring the sugar and water to a simmer and lower the heat to low. Place the lid on the pan and allow the mixture to simmer until the color begins to darken to a light amber color, this should take about 10 minutes. Make sure to remove the lid and check the color at least every minute.
- You can gently swirl the pan every couple of minutes but DO NOT STIR IT WITH ANYTHING. If there are crystalized pieces of sugar on the sides of the pan, the steam running down from the lid should dissolve them but if it doesn’t, you can use a pastry brush wet with water to brush them away.
- Once the sugar is an amber color, remove it from the heat and stir in the softened butter followed by the heavy cream and mix until it's smooth.120 mL heavy cream, 56-84 grams salted butter* softened
- Pour the caramel sauce in a heat proof jar. If there are any clumps (generally around the edge of the bowl) that aren't mixing in well, leave them behind. Stir in the salt and vanilla extract until they're fully combined.1/2 tsp fine sea salt, 1/2 tsp vanilla extract or vanilla bean paste
Notes
*4 Tbsp for a more runny texture and 6 Tbsp for a thicker/creamier texture.
Nutrition
Calories: 110kcalCarbohydrates: 8gProtein: 0.4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 156mgPotassium: 13mgSugar: 8gVitamin A: 317IUVitamin C: 0.1mgCalcium: 10mgIron: 0.02mg