Caramel Sauce

By Marian Burros

Total Time
10 minutes, plus refrigeration
Rating
4(10)
Comments
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Ingredients

  • 1cup sugar
  • ⅔cup heavy cream, warmed
  • ¼ to ⅓cup fresh lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

222 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 0 grams dietary fiber; 34 grams sugars; 1 gram protein; 8 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the sugar in a heavy-bottomed 2½-quart pot over high heat, cooking until sugar melts and turns a light amber color, about 3 minutes. Watch carefully so that sugar does not burn.

  2. Step 2

    Stir cream in slowly until the mixture is combined. It will bubble up. Remove from heat.

  3. Step 3

    Stir in juice, adjusting to taste. If sauce is not used immediately, cover and refrigerate. This can be made up to 2 days ahead. To serve, reheat and serve warm, not hot.

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