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Hot Caramel Sauce
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  • total
  • prep
149 calories/serving

Provided By:
Shelley Wiseman

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    • This is a very simple sauce that depends on the caramelization of the sugar. Look for a dark amber color -- like dark rum -- when making caramel for a perfect balance of bitter and sweet. If the color is too light it will be very sweet, if it is too dark or begins to smoke it will become bitter. The addition of the cream and butter will stop the caramelization, so be sure to add them right away. The nutrition information for this recipe is for 2 tablespoons of cause.

    Ingredients

    Makes: cups sauce

    Directions

    Combine the sugar and water in a heavy 10-inch skillet over medium-high heat and bring to a boil, stirring until the sugar is melted. Brush any sugar crystals from side of pan with a pastry brush dipped in water. Continue cooking, without stirring but swirling pan occasionally so syrup colors evenly, until the syrup turns deep amber, 6 to 8 minutes.

    Immediately remove the skillet from the heat and add cream and butter (mixture will bubble up and steam). Stir until butter is melted and sauce is smooth. (If there are any hard caramel lumps, return the skillet to the heat and cook, stirring, over medium-low heat until lumps are dissolved.)

    Make ahead: The sauce keeps, chilled, 1 week. Reheat gently over low heat, stirring occasionally.

    Nutrition Note: the nutritional information for this recipe is for 2 tablespoons of sauce.

    Nutrition Facts

    Per Single Serving / Serves 2 Total
    Calories 149Calories from fat 72
    Total Fat 8gm12%Saturated Fat 5gm25%
    Cholesterol 28mg9%Sodium 6mg0%
    Total Carbohydrates 19gm6%Sugars 18gm
    Protein0gmVitamin A6%
    Calcium1%

    Nutrition Facts provided by: Shelley Wiseman

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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