Homemade Caramel Sauce

Prep Time: 3

Cook Time: 15

Servings:

Calories: 284kcal

Author: Maureen Abood

Serve the sauce with sliced apples and more sea salt to garnish. It’s also delicious over ice cream and pie. The orange blossom water is there just as a whisper, a wonderful backdrop to the caramel.

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US Customary - Metric

Ingredients

1 cup sugar
1/2 cup water
2 tablespoons corn syrup
3/4 cup heavy whipping cream
2 tablespoons butter
3/4 teaspoon Maldon or other sea salt
1/4 teaspoon orange blossom water or vanilla extract

Instructions

In a 3- or 4 quart saucepan, combine the sugar, water, and corn syrup.
1 cup sugar, 1/2 cup water, 2 tablespoons corn syrup
Without stirring again, heat to boiling over medium high heat. Watch closely until the mixture becomes deep amber, about 12 minutes.
Remove the pan from the heat immediately and whisk in the heavy cream. The mixture will bubble up.
3/4 cup heavy whipping cream
Return to the heat, whisking until the cream is fully incorporated. Remove from the heat and stir in the butter, salt, and orange blossom water. Taste and stir in more salt if needed, garnishing with a few salt flakes as well.
2 tablespoons butter, 3/4 teaspoon Maldon or other sea salt, 1/4 teaspoon orange blossom water
Store in a jar or other airtight container in the refrigerator for up to 2 weeks.

Notes

The pot may seem too large for but it’s needed to contain the bubbling when the cream is added later

Nutrition