Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups water
- 4 cups white granulated sugar
- 2 Tbsp corn syrup (optional)
- 1 pinch salt
- 2 cups heavy whipping cream
- ½ cup (1 stick) unsalted butter , chopped into 1-inch cubes
Directions
Dissolve the water, sugar and corn syrup in a saucepan over medium-high heat until fully dissolved.
Stop stirring and let the solution boil over medium heat. Check on the solution every 5 minutes. You will see the bubbles slow down and get larger. When the bubbles begin to reach ½–¾ inch in size, start monitoring the solution carefully.
When the solution begins to turn amber, get your cream and butter and watch it constantly.
When the solution has turned a shade of caramel that you like (darker is deeper and will start to take on a little bitterness), step back and add the cream at arms length, stirring constantly and scraping the sides of the pan.
Add the butter and stir until incorporated. Pour the sauce into a serving dish for immediate serving with bread, drizzled on ice cream , as a garnish or for use in other desserts.
If you desire, follow standard canning procedures and distribute into canning jars. Allow to cool until the buttons are depressed. Any jars with buttons that are not depressed should be refrigerated and consumed first. To reheat the caramel sauce, microwave the jars (without covers) for 10–30 seconds depending how soft and hot you want it.
Visual Procedure
Sugar and water in the pan
Boiling the sugar solution
Sugar solution turning amber
Stirring in the cream
Stirring in the butter
Caramel stored in jars