So Easy Caramel Sauce
This caramel sauce is so rich and buttery. Once you've tried this you will never want to buy caramel sauce again.
Servings: 16 Tablespoons
- ¼ cup butter
- ½ cup brown sugar packed
- 1 tbsp corn syrup light
- 1/2 tsp vanilla
- 1/2 tsp sea salt
- 1/8 tsp baking soda
- ⅓ cup heavy cream
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Melt the butter over medium heat, then add the brown sugar and corn syrup
While stirring gently, cook over medium-high heat for 3 minutes until the mixture thickens. and is a nice caramel color.
Remove from the heat and stir in the vanilla, salt, baking soda.
Gently whisk in the heavy cream.
Let cool slightly and pour into a glass jar. Store in the refrigerator
When you whisk in the heavy cream the sauce will initially turn thick and then thin out as the cream is incorporated.
Caramel sauce should be refrigerated for storage. If the sauce is too thick after refrigeration, microwave it for 15 seconds and add an additional tablespoon of cream.
Serving: 1tbsp | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 13mg | Sugar: 8g | Vitamin A: 162IU | Calcium: 10mg | Iron: 1mg