Sunday, December 11, 2011

Caramel Sauce

This sauce is great for ice cream, topping coffee, or with my Starbucks theme cupcakes

- 1 cup granulated sugar
- 2 tbsp corn syrup
- 1/4 tsp salt (optional)
- 1/4 cup warm water
- 1/2 cup warm cream (I nuked in the microwave for 20 seconds)
- 2 tbsp butter
- 2 tsp vanilla


Combine sugar, corn syrup, salt, and warm water.  Stir gently to combine (try not to get any on the edges of the pan or some of the sugar may crystallize.  If it happens, brush down with a wet pastry brush).

Bring to a boil over medium-high heat and cook until mixture turns a deep amber color (about 8 minutes).

Remove from heat.  Stir in cream and butter.  Add vanilla once mixture has cooled.  Transfer to container for storing (I use a 250 ml mason jar). 

Can be stored in refrigerator for up to 2 weeks. 


- Nutritional Info (per tsp) -
Calories - 14     Fat - 1     Carbs - 2     Protein - 0    Fibre - 0

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