Melt the sugar on its own in a pot over medium heat, swirling the pot without stirring, until the caramel is smooth and amber.
StoveSmall saucepan
2
Heat the cream and pour it slowly into the caramel, stirring.
Small saucepan
💡Pour the cream in slowly: it bubbles up hard when it meets the caramel, and all at once it boils over.
3
Add the butter, salt and vanilla extract and stir until the sauce is smooth and glossy.
4
Cook 2–3 more minutes, stirring.
Small saucepan
5
Transfer the sauce to a jar and let cool before using. Keep in a closed jar in the fridge for up to 2 weeks.
Jar
222calories
0 gprotein
26 gcarbs
13 gfat
● protein 1%● carbs 46%● fat 54%
Per serving (52 g), of 8 servings
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⚖ About the ingredients
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
