Salted Caramel Express

I’ve always been terrified of making caramel and too lazy to finally know how to make it and stop being afraid of it.

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I’ve had too few successful experiences. The bad ones have been followed by a horrible clean-the-mess episode. When caramel goes wrong, you have to recover from disappointment while recovering your saucepan from a crystallized and possibly burnt caramel.

I loved this recipe because it couldn’t get any simpler. Butter, half-and-half and sugar all at once in the same saucepan for a few minutes and… Voilà!

The result is a decadent caramel sauce for pancakes, cinnamon rolls and cakes.

This recipe is from the one and only: Ree Drummond, aka The Pioneer Woman.

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Salted Caramel Express:

Recipe from Food Network

  • 1 packed cup brown sugar
  • 1/2 cup half-and-half
  • 4 tablespoons butter
  • Pinch salt
  • 1 tablespoon vanilla extract

 

  • Mix sugar, half-and-half, butter and salt in a saucepan.
  • Cook at medium temperature in the stove whisking for 5-7 minutes until sugar is dissolved and the mixture gets thick.
  • Add vanilla and cook for another minute.
  • Turn off the heat and whisk a little bit more to let cool.
  • Pour the caramel into a glass jar.
  • Refrigerate.

 

Serving : 15 grams

Calories: 51

Total Fat (g): 2.4

Carbohydrates (g): 7.4

Protein (g): 0.3

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One thought on “Salted Caramel Express

  1. Pingback: Extraordinarily Dark Chocolate Cake | The oven diaries

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