Soft Caramel Sauce with Cream and Butter
An amazing sweet sauce—a treat for any gourmet! Soft, creamy caramel is a must for a sweet tooth like me. Today I'm sharing a great recipe so this caramel can shine on your table too!
Kalina
Recipe author
Soft Caramel Sauce with Cream and Butter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 1 %
1 g
Fats 30 %
22 g
Carbohydrates 69 %
51 g
407 kcal
GI:
2
/
0
/
98
- Pour the sugar into a saucepan, set it over low heat, and let it melt. When caramel starts forming around the edges, that means the sugar is melting—stir it with a silicone or wooden spatula so the crystals dissolve quickly and the caramel doesn't burn. Once the caramel is smooth and a lovely amber color, take the pan off the heat.
- Meanwhile, pour the cream into a separate small pan and warm it over very low heat. The cream should not simmer, let alone boil—just heat it until hot, no more.
- As soon as you take the caramel off the heat, immediately pour in the hot cream in a thin stream, stirring constantly (it will hiss and sputter—that's normal, don't worry).
- Add the butter to the soft caramel and stir thoroughly.
- And that's it—your caramel is ready!
- Use it for all kinds of desserts, drizzle it over pancakes and fritters, serve it with ice cream—anything you like!
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
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