Caramel Sauce with Cream
By Joe
Source: Bon Appétit — Mary Cech, Caramel Sauce.
A caramel sauce recipe for 1 serving, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Mix sugar, water (1/2 cup), and corn syrup in heavy mid-sized saucepan. Mix over a mid-sized flame till sugar dissolves. Increase heat and boil without mixing till mixture turns a deep amber color, now and then brushing down sides of pan using wet pastry brush plus swirling pan, around 10 minutes. Take out from heat. Carefully add cream (you may want in order to stand back—mixture will bubble vigorously). Mix sauce over a low flame till any caramel bits dissolve plus sauce is smooth. DO AHEAD Can be ready 1 day ahead. Put a lid on and chill. Rewarm over medium-low heat just till pourable Let caramel sauce cool to room temperature.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
172.7 g per serving
345.4 % of the 50 g daily maximum · 690.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the recipe has 1 serving, so these numbers are for the whole batch. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 1277 kcal |
| Protein | 5.1 g |
| Carbohydrate | 178.1 g |
| of which sugars | 178 g |
| of which free sugars | 172.7 g |
| Fat | 65 g |
| of which saturates | 41.5 g |
| Fibre | 0 g |
| Salt | 0.17 g |
Protein per 100 kcal
0.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
