Gourmet Salted Caramel Sauce
The creamy thick texture and flavor of this sauce to me is what caramel sauce is all about. This is a caramel sauce that is all at once buttery, salty and perfectly sweet with that strong note of vanilla lurking in the background. It is a recipe that is very easy to make and keep on hand in the refrigerator.
Servings Prep Time
82 Tablespoon Servings 5Minutes
Cook Time Passive Time
30Minutes 4Hours Chill Time
Servings Prep Time
82 Tablespoon Servings 5Minutes
Cook Time Passive Time
30Minutes 4Hours Chill Time
Ingredients
Instructions
  1. Put your heavy cream, butter, fiber syrup, and brown sugar in a small saucepan over medium heat. Bring the mixture to a rolling simmer and then turn down and continue to cook down to 1 cup. Keep on eye on your caramel mixture stirring every few minutes so that it doesn’t boil over and make a mess. When you have your sauce reduced enough pull it from the heat and add in the vanilla and 1/4 tsp of the sea salt and adjust to suit your taste.
  2. Transfer the caramel sauce to a lidded container. Do not cover it just yet. Place the caramel sauce in the refrigerator to chill. When it is chilled put the cap on the sauce and use the sauce within 2 weeks. **The sauce will appear to be runny when you pull it from the heat because it’s still very hot. It will get very think as it chills.
  3. Use sauce within 2 weeks.
Recipe Notes

Nutrition FactsCalculated using My Fitness Pal
Servings 8 – 2 Tablespoon Servings

Calories 102

Fat 10g, Cholesterol 32mg, Sodium 116mg, Potassium 14mg, Total Carbs 3g, Fiber 3g, Sugars 0g,
Protein 0g, Net Grams 0g

**IMPORTANT: You can use the Sukrin Clear or the Sukrin Gold. It does not effect the taste at all. The only difference you’ll see is in the color. If you use the gold you’ll get a darker caramel color as opposed to a blonde colored caramel. Either way you will love the flavor. Say goodbye to Walden Farms.

 

 

Share this:

Like this:

Like Loading...