Description
This homemade caramel sauce is creamy, smooth, and perfectly balanced with a hint of tang from lemon juice. It’s ideal for drizzling over ice cream, cakes, or enjoying by the spoonful.
Ingredients
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
Instructions
- Prepare the Pot: In a 2-quart heavy-bottomed saucepan, add the water and place the sugar in the center. If any sugar touches the sides, use a pastry brush to clean it off.
- Boil the Sugar: Stir and bring the mixture to a boil over high heat. Use a lid to help it boil faster, but stay nearby.
- Cook the Syrup: Once boiling, set a timer for 7 minutes and continue boiling until the syrup turns straw-colored, reaching about 300°F.
- Finish the Caramel: Lower the heat and continue boiling until the syrup reaches a deep amber color (350°F), which takes 1-3 minutes. Meanwhile, heat the cream in the microwave for 1-2 minutes.
- Add the Cream: Carefully remove the syrup from heat. Slowly add about a quarter of the hot cream, stirring continuously. Once bubbling subsides, add the rest of the cream and stir well.
- Finish the Sauce: Add salt, vanilla, and lemon juice. Whisk until smooth and creamy. Let it cool or place it in the freezer for faster cooling.
- Store and Serve: Store in an airtight container in the fridge for up to 2 weeks. Reheat as needed in the microwave or stovetop.
Notes
For a chocolate version, stir in cocoa powder or chopped chocolate when adding the cream.
For a spiced twist, add a pinch of cinnamon or nutmeg.
For a smoky flavor, add bourbon after cooking the sauce.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
