Desserts
Caramel Sauce
10 servings
porcje2 minutes
czas aktywny22 minutes
całkowity czasSkładniki
1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter (, cut into pieces)
1/2 cup heavy cream
1 teaspoon vanilla
pinch of salt
Wskazówki
Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
(At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
Whisk in the vanilla and salt.
Set aside to cool in the pan for 10 minutes.
Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)
Wartości Odżywcze
Wielkość Porcji
-
Kalorie
180 kcal
Tłuszcz Całkowity
11 g
Tłuszcz Nasycony
7 g
Tłuszcz Nienasycony
-
Tłuszcz Trans
-
Cholesterol
34 mg
Sód
6 mg
Węglowodany Całkowite
20 g
Błonnik Pokarmowy
-
Cukry Całkowite
20 g
Białko
1 g
10 servings
porcje2 minutes
czas aktywny22 minutes
całkowity czas