Why You’ll Love This Recipe

This caramel sauce comes together quickly and easily with just a few basic ingredients. It’s a versatile topping that can be used for so many treats—ice cream, cobblers, crisps, or even cakes. The addition of lemon juice gives it a unique, refreshing twist that sets it apart from traditional caramel. Plus, the vanilla bean paste adds an extra layer of flavor. Once you make this, you’ll find countless ways to use it!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup water
1 cup sugar
1 cup heavy cream
¼ teaspoon salt (or to taste)
¾ teaspoon vanilla bean paste (or regular vanilla extract)
½ teaspoon lemon juice

Directions

Prepare the Pot:
In a 2-quart heavy-bottomed saucepan, add the water. Place the sugar in the center of the water, being careful not to get sugar on the sides of the pot. If you do, use a pastry brush to wipe away the sugar crystals before they harden, which could affect the smoothness of the caramel.
Boil the Sugar:
Stir and bring the mixture to a boil over high heat. Use a lid to help it come to a boil faster, but stay nearby. Start timing once it reaches a boil.
Cook the Syrup:
Once the mixture is boiling, set a timer for 7 minutes. If you have a candy thermometer, attach it to the side of the pan. Continue boiling until the syrup becomes thick and straw-colored, reaching about 300°F (about 9 minutes for me).
Finish the Caramel:
Reduce the heat to medium and continue boiling until the syrup turns a deep amber color and reaches about 350°F, which will take 1-3 minutes. Meanwhile, heat the cream in a glass measuring cup in the microwave for 1-2 minutes until it is hot and ready to be added to the caramel.
Add the Cream:
Carefully remove the syrup from the heat. Slowly pour about a quarter of the hot cream into the pot, stirring as you go. Be careful, as the caramel will bubble up and may pop. Once the bubbling subsides, add the remaining cream, stirring well to combine.
Finish the Sauce:
Add the salt, vanilla, and lemon juice to the sauce. Whisk until the caramel sauce is smooth and creamy. It will thicken as it cools. If you want to speed up the cooling process, place it in the freezer for a few minutes.
Store and Serve:
Store the caramel sauce covered in the refrigerator for up to 2 weeks. When you’re ready to use it, simply reheat it in the microwave or on the stovetop. It’s perfect as a topping for ice cream, cakes, cobblers, or any other dessert that needs a little extra sweetness.

Servings and Timing

Servings: 3 servings (about 1/2 cup per serving)
Prep time: 5 minutes
Cook time: 14 minutes
Total time: 19 minutes

Variations

Add Chocolate: For a chocolate caramel sauce, stir in ¼ cup of cocoa powder or some chopped chocolate when you add the cream.
Spices: Add a pinch of cinnamon or nutmeg for a warm, spiced twist to the sauce.
Bourbon: For an adult version, add a splash of bourbon after the sauce is finished cooking for a deep, smoky flavor.

Storage/Reheating

Storage: Store leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheating: To reheat, microwave in short bursts or warm it gently on the stovetop. Stir occasionally to ensure it heats evenly.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, you can substitute regular vanilla extract for the vanilla bean paste. The vanilla bean paste adds a more intense vanilla flavor, but the extract works just as well.

Can I make this sauce ahead of time?

Yes, this caramel sauce is great for making ahead. Store it in the fridge and reheat it when needed. It’s a perfect make-ahead topping for desserts.

What if my caramel gets too hard?

If the caramel cools and becomes too hard, simply reheat it with a little more cream to loosen it up and return it to a pourable consistency.

Can I use this sauce for other desserts?

Absolutely! This sauce is incredibly versatile. Use it on ice cream, drizzle over cakes, pancakes, or waffles, or dip fruit in it. It’s delicious for all sorts of sweet treats.

Conclusion

My Favorite Caramel Sauce is smooth, creamy, and so easy to make. The addition of lemon juice and vanilla bean paste adds a unique twist that will make this sauce stand out. Whether you’re topping ice cream or drizzling it over cakes and cobblers, this caramel sauce will quickly become a staple in your kitchen. Make it ahead, store it in the fridge, and enjoy it whenever you need a sweet indulgence!