Desserts
Salted Caramel Sauce
Makes ¾ cup
Salted Caramel Sauce
Makes ¾ cup
This lovely caramel sauce is the perfect topping for an ice cream sundae or a piece of pound cake.
Nutritional information per serving (1 tablespoon):Calories 92 (34% from fat)
carb. 15g
pro. 0g
fat 4g sat. fat 2g chol. 12mg
sod. 98mg
calc. 0mg
fiber 0g
carb. 15g
pro. 0g
fat 4g sat. fat 2g chol. 12mg
sod. 98mg
calc. 0mg
fiber 0g
Ingredients
- ¾cup granulated sugar (be sure that it is white granulated sugar
- and not an unrefined variety. The white sugar makes it easier
- to judge the doneness as the color changes while it cooks)
- 2tablespoons water
- 2tablespoons light corn syrup (be sure the corn syrup is clear
- in color)
- ½teaspoon fine sea salt
- ¼cup heavy cream, divided
- 2tablespoons unsalted butter, cubed
- ½teaspoon pure vanilla extract
Preparation
- 1. Put the sugar, water, corn syrup, and salt into a medium microwavesafe bowl. (An ovenproof clear glass vessel is ideal: It shows the
- color of the caramel and can withstand high heat.)
- 2. Place into the Cuisinart® 3-in-1 Microwave AirFryer Plus. Select
- Microwave, and set the time for 5 minutes and the power level to High
- (10P); press Start. Check the color. Continue to cook in 20-second
- increments until the syrup becomes a medium maple syrup color,
- then remove from the oven, and allow to sit for 1 minute.
- 3. Very gradually, whisk in 2 tablespoons of the heavy cream, the butter
- (one cube at a time), and the vanilla extract. Whisk until smooth,
- then whisk in the remaining 2 tablespoons of the heavy cream.
- If you add the cream and butter too quickly the caramel will seize
- (harden), and it is tricky to bring it back to a sauce-like consistency.
- 4. Serve immediately. To store, put into an airtight container and store
- in the refrigerator for up to 5 days. Warm in the microwave prior to
- serving.
