Caramel Sauce – a delicious recipe with Sugar, Water, Heavy Cream, Vanilla, Butter, Fleur De. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium-sized, heavy bottom saucepan, mix the water and sugar. Cook over low heat for 5-10 minutes until the sugar dissolves, but do not stir! Increase the heat to medium and boil, uncovered about 5-7 minutes, until the sugar turns a warm, chestnut brown. (Sounds like a hair color!) While it's boiling, swirl the pan to stir the sugar. But watch carefully at this point because it can go from caramel to burnt sugar very quickly. Take off the heat and slowly and carefully add the cream and vanilla. The cream will bubbly and splatter and the caramel will solidify. Add the butter and salt. Place it back on the heat and simmer over low heat, stirring constantly until the caramel is well mixed and the sauce is smooth. Cool at least 4 hours. The caramel will thicken as it cools and when refrigerated.
527
kcal
Calories
15
g
Fat
101
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups Granulated Sugar, 1/2 cups Water, 1-1/2 cup Heavy Cream, 1 teaspoon Pure Vanilla Extract, and more.
Yes, Caramel Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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