Caramelo Salado
Caramelo Salado (Salted Butterscotch Sauce) is a rich, creamy dessert topping made with brown sugar, butter, cream, and a hint of salt.
Equipment
Ingredients
- 200 grams (1 cup) light brown sugar
- 120 ml (½ cup) heavy cream
- 113 g (8 tablespoons) unsalted butter, cut into 8 pieces and chilled, divided
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the sugar, cream, 4 tablespoons of butter, and salt. Cook over medium-high heat, stirring frequently with a rubber spatula, until the sauce thickens and large bubbles burst on the surface, about 4 minutes.
- Remove from the heat. Carefully stir in the vanilla and the remaining 4 tablespoons of butter until fully incorporated, about 1 minute.
- Transfer the sauce to a heatproof bowl and let it cool for 30 minutes (the sauce will continue to thicken as it cools).
- Serve warm. (The sauce can be refrigerated for up to 1 week; reheat gently in the microwave before serving.)
Notes
Storage: Keep the sauce in an airtight container in the refrigerator for up to 1 week.
Make Ahead: This sauce is perfect for preparing in advance—just reheat gently in the microwave or on the stovetop before serving.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then warm until smooth and pourable.
Nutrition
Nutrition Facts
Caramelo Salado
Amount per Serving
Calories
199
% Daily Value*
Fat
14
g
22
%
Saturated Fat
9
g
56
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
38
mg
13
%
Sodium
126
mg
5
%
Potassium
41
mg
1
%
Carbohydrates
20
g
7
%
Sugar
20
g
22
%
Protein
0.5
g
1
%
Vitamin A
460
IU
9
%
Vitamin C
0.1
mg
0
%
Calcium
27
mg
3
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
