You are going to love this Caramel Brûlée Sauce! This sauce is made by cooking the sugar until melted and caramelized, stirring in salted butter, heavy cream, vanilla and salt. Delicious drizzled over pie and ice cream, swirled into coffee or as a dip for apples! Yields 1-1/2 cups or 12 (2 tablespoon) servings.

What is Caramel Brûlée Sauce?

Similar to traditional caramel, however in this recipe, the sugar is melted and caramelized in a pan before stirring in melted butter, vanilla and salt – which gives it a toastier flavor in my opinion. This incredibly delicious caramel sauce goes with just about anything. It’s perfect drizzled over pie and ice cream, swirled into coffee or as a dip for apples.

ingredients for Caramel Brûlée Sauce

To Make This Caramel Brûlée Latte You Will Need:

  • granulated sugarMelts and caramelized giving it flavor and sweetness.
  • butter (salted) – Adds richness and flavor.
  • heavy creamLends creaminess and keeps the caramel soft.
  • vanillaAdds distinct flavor while also enhancing other flavors.
  • saltEnhances the flavors in the caramel. Use fine or flakey sea salt, pink himalayan or kosher salt.

Add sugar to pan

Add 1 cup granulated white sugar into a stainless heavy bottom pot.

What Type Of Pan Should You Use For Making Caramel?

I like to use stainless steel pans so you can accurately see the sugar caramelizing. A dark pan may make the caramelizes sugar seem darker than it truly is. However, knowing this, do what you want. 🙂

heat and stir

Heat over medium to medium-high stirring occasionally.

keep stirring

You will notice the sugar star to crystalize and clump – this is normal.

slightly brown

The heat combined with frequent stirring will work on those clumps and eventually they will melt. The total time should take 4 to 5 minutes.

keep stirring as the color depens

Adjust the heat as you go to avoid burning the sugar.

reduce heat

Once the sugar is a deep golden, move the pan off the heat.

Ignore the fact that this pot remains on the burner. Sometimes thinking while cooking and taking pictures doesn’t always work out lol.

add salted butter

Carefully add and whisk in 6 tablespoons room temperature (salted) butter.

stir until melted

Continue whisking until the butter has completely melted.

remove off heat and pour in heavy cream

While whisking, pour in 1/2 cup of heavy cream.

Add vanilla

Next, pour in 1 tablespoon pure vanilla extract.

add salt

And add 1/4 teaspoon salt. Use fine or flaky sea salt, pink himalayan or kosher salt.

stir until smooth

Stir until combined.

pour and lt cool

Transfer to a bowl or measuring cup to cool completely.

Caramel Brûlée Sauce

How To Store Caramel Brûlée Sauce:

Pour into a jar or container with a tight fitting lid.

How Long Will Caramel Brûlée Sauce Last?

If stored properly, this sauce should last up to 3 weeks in your fridge.

Caramel Brûlée Sauce

Note that this caramel brûlée sauce will thicken as it cools (see last photo).

Caramel Brûlée Sauce

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

spoonful of caramel

Yield: 12 servings

Caramel Brûlée Sauce

You are going to love this Caramel Brûlée Sauce! This sauce is made by cooking the sugar until melted and caramelized, stirring in salted butter, heavy cream, vanilla and salt. Delicious drizzled over pie and ice cream, swirled into coffee or as a dip for apples! Yields 1-1/2 cups or 12 (2 tablespoon) servings.

  • 1 cup granulated sugar
  • 6 tablespoons salted butter
  • 1 tablespoon heavy cream
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon salt, use fine or flakey sea salt, pink himalayan or kosher salt
  • Add sugar into a stainless heavy bottom pot.

  • Heat over medium to medium-high stirring occasionally. You will notice the sugar star to crystalize and clump – this is normal. The heat combined with frequent stirring will work on those clumps and eventually they will melt. The heat combined with frequent stirring will work on those clumps and eventually they will melt. The total time should take 4 to 5 minutes.Adjust the heat as you go to avoid burning the sugar.
  • Once the sugar is a deep golden, move the pan off of the heat. Carefully add and whisk in 6 tablespoons room temperature (salted) butter.Continue whisking until the butter has completely melted.
  • Whisk in the heavy cream. 

  • Pour in the vanilla extract, add in the salt and stir until combined.

  • Allow the caramel sauce to cool (I transfer the caramel sauce to a measuring cup) completely before transferring to a clean jar or container with a tight fitting lid and store int the fridge for up to 3 weeks.

Serving: 2tablespoons, Calories: 122kcal, Carbohydrates: 17g, Protein: 0.1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 94mg, Potassium: 5mg, Sugar: 17g, Vitamin A: 193IU, Vitamin C: 0.01mg, Calcium: 3mg, Iron: 0.01mg

This post may contain affiliate links.

Laurie McNamara

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