Caramel Sauce

By Marian Burros

Published February 27, 1990

Total Time
10 minutes, plus refrigeration
Rating
4(10)
Comments
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Ingredients

  • 1 cup sugar

  • ⅔ cup heavy cream, warmed

  • ¼ to ⅓ cup fresh lime juice

Ingredient Substitution Guide
Nutritional analysis per serving

35 grams carbs; 30 milligrams cholesterol; 222 calories; 2 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 8 milligrams sodium; 1 gram protein; 34 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the sugar in a heavy-bottomed 2 ½-quart pot over high heat, cooking until sugar melts and turns a light amber color, about 3 minutes. Watch carefully so that sugar does not burn.

  2. Step 2

    Stir cream in slowly until the mixture is combined. It will bubble up. Remove from heat.

  3. Step 3

    Stir in juice, adjusting to taste. If sauce is not used immediately, cover and refrigerate. This can be made up to 2 days ahead. To serve, reheat and serve warm, not hot.

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