Fast Wet Caramel

Kay's Little Kitchen

A quick caramel sauce that uses water to begin boiling the sugar.

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Cook Time 10

Course Dessert

Servings cup

Calories 76 kcal

Equipment

1 Quick Read Thermometer

Ingredients

1/2 cup sugar
3 Tbsp water
3/4 cup heavy cream
2 Tbsp stick butter

Instructions

In a pan or pot, place sugar and water. Over medium heat, mix them together then cover and allow to boil
1/2 cup sugar, 3 Tbsp water
Once boiling, remove the cover and continue to boil until sugar becomes a deep amber colored liquid.
This will all happen quickly now, don't step away from your caramel sauce. Slowly pour in the heavy cream and stir. Next add butter and stir in completely.
3/4 cup heavy cream, 2 Tbsp stick butter
Cook caramel to desired temp, checking with thermometer.

Notes

Temps for caramel:

Pourable caramel for coffee or topping: 220°
Soft-ball stage: 234°
Firm-ball stage: 244°
Hard-ball stage: 250°

Nutrition

Serving: 1 TabelspoonCalories: 76 kcalCarbohydrates: 6.55 gProtein: 0.24 gFat: 5.57 gSaturated Fat: 2 gPolyunsaturated Fat: 0.207 gMonounsaturated Fat: 1.565 gTrans Fat: 0.058 gCholesterol: 19 mgSodium: 16 mgPotassium: 9 mgSugar: 6.43 gVitamin A: 208 IUVitamin C: 0.1 mgCalcium: 8 mg

Keyword candy, caramel, dessert

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