Ingredients for Gooey Caramel Sauce
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons light corn syrup
- Vanilla Extract
- Pinch of sea salt
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How to Make Gooey Caramel Sauce
- In a medium stainless steel saucepan, combine 1/4 cup granulated sugar. Cook over medium heat, resisting the urge to stir until the sugar begins to melt and turn a light amber color.
- Once the sugar starts melting around the edges, gently swirl the pan to distribute the melting sugar. Continue cooking and swirling until the sugar is completely melted and a rich, golden brown caramel forms.
- Carefully remove the pan from the heat. Immediately add 1/4 cup unsalted butter and 1/4 cup packed light brown sugar. Stir vigorously until fully combined and smooth.
- Whisk in 1 teaspoon pure vanilla extract, 2 tablespoons light corn syrup, 1/4 cup heavy cream, and a pinch of sea salt. Stir until completely smooth and well incorporated.
- Allow the caramel to cool slightly. It will thicken as it cools.
- For a thinner sauce, add 1 tablespoon of water at a time, stirring until you reach your desired consistency. For a thicker caramel, reduce the amount of corn syrup to 1 tablespoon.
- Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
116g
Fat
24g
Carbs
14g
