This caramel sauce is great with some vanilla ice cream or drizzled over our Chocolate Hazelnut Bread Wreath.
- Prep time 10 minutes
- Total time 10 minutes
Ingredients
Method
In small heavy-bottomed saucepan, stir together water and sugar over medium-high heat until sugar is dissolved, 1 to 2 minutes. Bring to boil, without stirring, until light amber, about 5 minutes. Gently swirl pan until mixture reaches deep amber colour, about 1 minute. Remove from heat; standing back and averting face, stir in cream. Add butter and salt; whisk until smooth. Reduce heat to medium; cook until slightly thickened, about 2 minutes. Transfer to small serving bowl; let cool to room temperature before serving.
Makes 2/3 cup.
Nutritional facts Per 2 tsp: about
- Sodium 14 mg
- Sugars 3 g
- Calories 33
- Total fat 2 g
- Potassium 4 mg
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
%RDI
- Vitamin A 2
