Salted Caramel Sauce
Recipe from Ladies' Home Journal
Yield: 1-1/3 cups
see savings1 1/2 cupssugar
see savings2 teaspoonssea salt
see savings1/2 cupheavy cream
see savings1 tablespoonbutter
see savings1/4 teaspoonvanilla extract
Combine 1/2 cup water, sugar and salt in a medium saucepan over medium-high heat. Stir until sugar is dissolved, then remove spoon.
Brush the inside edges of the pan with water to dissolve any sugar crystals. Reduce heat to medium, then allow the mixture to boil, gently swirling pan occasionally. Let it cook to a light amber color, 20 to 25 min, then remove from heat and stir in cream and butter with a clean spoon (mixture will bubble and then settle). Stir in vanilla and set aside to cool. Can be refrigerated up to a month.
Per Serving: cal. (kcal) 154, Fat, total (g) 5, chol. (mg) 18, sat. fat (g) 3, carb. (g) 28, Monosaturated fat (g) 1, sugar (g) 27, vit. A (IU) 194, Riboflavin (mg) 0, sodium (mg) 302, Potassium (mg) 9, calcium (mg) 10, Percent Daily Values are based on a 2,000 calorie diet