While we love this sauce on our ice creams, it can also be used as a dipping sauce for fruit and cake.
- ¾ cup granulated sugar
- ½ teaspoon sea or kosher salt
- ¼ cup water (enough so that the consistency when mixed with the sugar and salt is similar to wet sand)
- 1 tablespoon light corn syrup
- ¹∕³ cup heavy cream
- 3 tablespoons unsalted butter, cut into ½-inch cubes
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fat) • carb. 27g • pro. 0g • fat 10g • sat. fat 7g • chol. 33mg • sod. 184mg • calc. 9mg • fiber 0g
- In a medium, heavy-bottomed saucepan, stir together the sugar, salt, water and corn syrup. Be sure to clean the inside walls of the pan if there is any sugar on the sides (a clean, wet pastry brush works best). Set over medium-low heat, to keep the mixture at a low simmer, and cook until the sugar mixture turns a very light amber color (about 15 to 20 minutes). Keep a close eye on the caramel sauce as it can burn easily.
- Once the sugar mixture has a light amber color, take it off the stove and slowly and carefully stir in the cream. After the cream has been incorporated, slowly whisk in the butter, one piece at a time, continually whisking to emulsify until all the butter has been added. Use immediately, or keep warm over a pot of warm water.
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