Salted Caramel Sauce
This rich, satiny smooth Salted Caramel Sauce is easy to make as long as you pay close attention to how the sugar syrup colors and turns into caramel as it boils. This is not the time to multitask!
Make Some for You & As A Gift
Also, we recommend that you use a stainless steel pot, as the light color of the pot will allow you to see the developing color of the caramel.
As with many sweet treats this is best served in small portions, not only to stay within the low-FODMAP designation but also because it is so rich.
This is a great sauce to make as a gift during the holidays – or anytime! It’s a great host/hostess item when visiting friends, whether they are FODMAPers or not.
Salted Caramel Sauce
Our Salted Caramel Sauce is low FODMAP in small portions. It is rich and has that awesome sweet/salty flavor with a rich, sticky texture.
Low FODMAP Serving Size Info: Makes about 2 cups (480 ml); serving size 2 tablespoons
Place the sugar and water in a deep 4-quart (3.8 L) heavy pot, preferably stainless steel. Stir to combine the sugar and water and cook over a medium-high heat, without stirring, until the sugar syrup begins to take on a golden color, anywhere from 5 to 10 minutes depending on the heat conductivity of your pot. Wash down the sides of the pot once or twice with a damp pastry brush if necessary if sugar crystals are clinging but it is very important that you leave the boiling sugar syrup undisturbed or the sauce will crystallize.
When the syrup take on a medium amber color, watch very closely as the color will darken very quickly. Don’t walk away! Within the next minute or two the caramel will turn a very rich amber color, almost a mahogany brown. Immediately remove from the heat and quickly but slowly pour in the cream. The mixture will most likely bubble up furiously; the deep pot will protect you from over-flow. Just let the bubbling subside a bit and whisk until smooth. Whisk in the butter and ½ teaspoon kosher salt until the residual heat melts the butter and your sauce is smooth.
Cool to room temperature. Refrigerate in an airtight container for up to 1 month. Re-heat sauce in the top of a double boiler or in the microwave before using. Pour over lactose-free ice cream, use as a dip for fruit or drizzle over gluten-free cake - or pancakes! Sprinkle additional large flake salt on top of sauce if you like that sweet and salty thing.
- The most important tip when making caramel is to WATCH IT! Once color of the sugar syrup begins to darken, it does so quite quickly. Also, as noted, a dark pot will make it much harder for you to see the color of the caramel as it cooks, so a stainless steel pot is highly recommended.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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