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Caramel Sauce
Indulge in the rich, warm, and velvety smoothness of this homemade caramel sauce. With its luxurious depth of flavor, this sauce is a decadent treat to drizzle over your favorite desserts. From the first stirring of the sugar, to the final drizzle on your dessert, you'll love how this recipe transforms simple ingredients into a creamy, dreamy caramel delight. The history of caramel goes back to the 17th century when American housewives began making hard candies in their kitchens. Over the years, the recipe has evolved into the creamy, pourable version we know and love today.
Servings: 16
Ingredients
- Salt
- 1/2 teaspoon
- Vanilla extract
- 1 teaspoon
- Heavy cream
- 1 cup
- Unsalted butter
- 6 tablespoons
- Granulated sugar
- 1 cup
Instructions
- In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly with a wooden spoon until the sugar melts into a golden brown caramel.
- Once the sugar has fully melted, add the butter to the saucepan. Stir until the butter is completely melted and well combined with the caramel.
- Very slowly, pour in the heavy cream while continuing to stir. Be very careful here as the mixture will bubble up rapidly and can be dangerous.
- After all the cream has been added, remove the saucepan from heat. Stir in the vanilla extract and salt.
- Let the caramel sauce cool for a few minutes before drizzling over desserts. The sauce will thicken as it cools.
- Leftover sauce can be stored in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop when ready to use.
Dietary Information
Servings: 16 • Dish Type: Sauce • Prep Time: 5 minutes • Cook Time: 15 minutes • Calories: 112 • Fat: 7g • Carbs: 12g • Protein: 0g • Sodium: 37mg • Sugar: 12g
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