Salty Caramel Sauce
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- 1 cup Schnucks granulated sugar
- 1/4 cup water
- 2 tablespoons Schnucks light corn syrup
- 1/2 cup Schnucks whipping cream
- 1/2 cup Schnucks unsalted butter (1 stick), cut into pieces
- 1-1/2 teaspoons fine sea salt
- 1 teaspoon Schnucks pure vanilla extract
- In heavy 2-quart saucepan, combine sugar, water and corn syrup; cook over medium-high heat 10 minutes or until caramel is amber or the color of iced tea, gently swirling pan occasionally. To test the color of the caramel, with spoon, drop a small amount on a white plate.
- Remove saucepan from heat; with whisk, slowly and carefully pour in cream, stirring constantly. Add butter, salt and vanilla and stir with whisk until butter melts. If not serving right away, cool caramel to room temperature. Transfer caramel to airtight container; cover and refrigerate up to 2 weeks.
Each tablespoon: about 89 calories, 6 g total fat (4 g saturated), 17 mg cholesterol, 152 mg sodium, 10 g carbohydrate, 0 g fiber, 0 g protein
