Description
This luscious caramel sauce recipe is the perfect balance of sweetness and creaminess, crafted by slowly boiling sugar to a deep amber hue before carefully incorporating warm cream, salt, vanilla, and a hint of lemon juice. Ideal for drizzling over desserts, adding to coffee, or enhancing any sweet treat, this homemade caramel sauce is rich, smooth, and irresistibly delicious.
Ingredients
Scale
Caramel Sauce 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, pour in the water and add the sugar in the center. Be careful that no sugar touches the sides of the pan; if it does, use a pastry brush dipped in water to wash it off to avoid crystallization.
- Boil the Sugar: Stir the mixture gently and bring it to a boil over high heat. Cover with a lid to speed up boiling but remain close to monitor the process.
- Cook the Syrup: Once boiling, set a timer for 7 minutes. Let the syrup boil until it turns straw-colored and reaches about 300°F (hard crack stage) on a candy thermometer.
- Finish the Caramel: Reduce the heat slightly and continue boiling until the syrup deepens to an amber color (around 350°F). This step takes approximately 1-3 minutes. During this time, warm the heavy cream in the microwave for 1-2 minutes until hot but not boiling.
- Add the Cream: Remove the saucepan from the heat carefully. Slowly pour about one-quarter of the hot cream into the caramel while stirring continuously to prevent the sugar from seizing or splattering. After the bubbling subsides, add the remaining cream and stir until smooth.
- Finish the Sauce: Stir in salt, vanilla bean paste or extract, and lemon juice. Whisk the mixture to a smooth, creamy consistency. Allow the sauce to cool at room temperature or accelerate the process by placing it in the freezer briefly.
- Store and Serve: Transfer the caramel sauce to an airtight container and refrigerate for up to two weeks. Reheat gently in the microwave or on the stovetop before serving as desired.
Notes
- Ensure no sugar crystals are on the sides of the pan to prevent crystallization during boiling.
- Use a candy thermometer to monitor sugar temperature accurately for perfect caramelization.
- Warm the cream before adding to prevent splattering and to integrate smoothly.
- Store the sauce in a sealed container and keep refrigerated to maintain freshness.
- Reheat gently to restore sauce consistency before use.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
