Caramel Sauce
This silky, amber-colored caramel sauce is the perfect topping for ice cream, cakes, and more! With just a few simple ingredients, it’s easy to make and adds a rich sweetness to any dessert.
Equipment
- Saucepan, Mixing bowl, Mason jars, Spoon
Ingredients
- 1 cup 235 ml light corn syrup
- 2 cups 400 g granulated sugar
- ½ cup 112 g nondairy butter, cut into cubes
- 1 cup 235 ml soy or other nondairy milk
- 2 tablespoons 16 g cornstarch
- 2 teaspoons pure vanilla extract
Instructions
- In a saucepan, melt the corn syrup and sugar over medium heat, stirring often.
- It will begin to bubble and turn golden amber in color.
- Add the butter cubes and stir until melted.
- In a small bowl, combine the milk and cornstarch to make a slurry.
- Slowly add the milk and cornstarch mixture to the sugar mixture, stirring constantly.
- The mixture will bubble and froth as you add the milk.
- Remove from the heat and stir until completely smooth and silky.
- Stir in the vanilla extract and let cool to thicken.
- Pour into mason jars and store in the refrigerator until ready to use.
Notes / Tips / Wine Advice:
Serving Tip:
This caramel sauce is perfect for drizzling over Plain Ol’ Vanilla Ice Cream, using in cakes, or pairing with fresh fruit for a sweet treat.
Wine Advice:
For a fun twist, pair with a dessert wine like a late-harvest Riesling or a rich tawny port to complement the sweetness of the caramel.
Nutritional Information
Calories: 170 kcal | Carbohydrates: 36 g | Protein: 0 g | Fat: 0 g | Fiber: 0 g | Sugar: 34 g | Salt: 0 mg
