makes 2 cups
In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature.
MAKE AHEAD The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving. SERVE WITH Flaky Blood Orange Tart.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 382 | ||
Calories from Fat: 356 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.6g | 53 % | |
Saturated Fat 24.9g | 124 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 122.2mg | 38 % | |
Sodium 35339.1mg | 1219 % | |
Potassium 60mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 382
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