Caramel Sauce


by: Ms Yummylicious

Recipe source from Eugenie Kitchen


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serves: 2

1 cup caster sugar

50g unsalted butter, cold

1/2 cup heavy cream, cold

1/2 tsp vanilla extract

pinch A of salt

Nutrition Facts
Caramel Sauce

Servings Per Recipe: 2

Amount per Serving

Calories: 519

  • Total Fat: 31.4 g
  •     Saturated Fat: 19.8 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 94.9 mg
  • Sodium: 93 mg
  • Total Carbs: 60.9 g
  •     Dietary Fiber: 0 g
  •     Sugars: 58.9 g
  • Protein: 0.8 g

how is this calculated?

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1.  In a thick-bottomed sauce pan, cook the sugar over medium high heat. Once your sugar just start browning, quickly stir with a wooden spoon. Stir until sugar turn golden amber. Remove from heat.

2.  Quickly add in the cold butter and whisk until well incorporated.

3.  Add in the heavy cream carefully and whisk in fast pace until well incorporated. It is ok to see alot of bubbles and foam at this stage. It is just the reaction of the liquid on hot caramel.

4.  Finally add in the vanilla extract and salt. Transfer to a heat-proof jar and let it cool.

Cooks' note:
? It would easier to have a light colour base sauce pan so that you can monitor the colour changes easily.

? Can be stored in refrigerator for 2 weeks.

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