Hot caramel sauce

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 744, total fat 44 G., saturated fats 28 G., proteins 2 G., carbohydrates 89 G., fiber 0 G., cholesterol 155 mg, sodium 736 mg, sugar 83 G.

What do you get when you combine two popular, yet completely opposite, sauces like caramel and Sriracha? A wonderfully silky, sweet-and-spicy caramel sauce that's perfect for drizzling over ice cream, popcorn, or brownies. Those who love to combine the incompatible, take note!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1/4 teaspoon coarse salt
1 cup of sugar
1 tbsp Sriracha hot sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream, corn syrup, hot sauce

Cooking the dish according to the recipe:

Combine butter, corn syrup and salt in a small saucepan and bring to a boil over medium heat.

Add the heavy cream. Once the sauce begins to bubble, remove it from the heat and set aside.

Sprinkle the sugar evenly over the bottom of a large skillet and heat over medium heat. Cook, without stirring, until the sugar melts and begins to caramelize, about 5 minutes. Continue cooking, swirling the pan (but not stirring), until the caramel turns a deep amber color, 3 to 5 minutes.