- STIR sugar, water and salt with a wooden spoon in a medium pot over medium-high to combine. Bring to a boil.
- COVER and reduce to medium for 30 sec, allowing steam to vaporize any sugar on side of pan. Remove cover and cook until light amber in colour, about 10 min.
- POUR in a third of the cream and stir gently. Add remaining cream and spice. Cook for 1 min, then reduce heat to medium-low and cook for 2 min.
- REMOVE from heat and stir in vanilla. Transfer to a bowl and cool slightly, about 30 min.
Kitchen Tip: Drizzle leftover caramel sauce on a latte.
Carbohydrates 15 g
Fat 4 g
Sodium 58 mg