Low Histamine Classic Salted Caramel Sauce
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Learn more →Ingredients
8 servings
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, at room temperature
- 3 tbsp unsalted butter, cut into pieces, at room temperature
- ¾ tsp flaky sea salt
- ½ tsp pure vanilla extract (optional)
Instructions
- 1
Combine the sugar and water in a medium heavy-bottomed saucepan over medium heat, stirring gently just until the sugar dissolves. Once dissolved, stop stirring and let the mixture cook undisturbed until it turns a deep amber color — the color of dark honey — about 8–10 minutes. Watch closely once the edges begin to color, as the caramel can go from amber to burnt in under a minute.
- 2
Remove the pan from the heat and immediately pour in the heavy cream in a slow, steady stream, standing back as the mixture will bubble vigorously. Stir with a heat-resistant spatula until the bubbling subsides and the cream is fully incorporated.
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