Description
A rich and creamy homemade caramel sauce that’s perfect for drizzling over desserts, stirring into coffee, or adding a sweet touch to your favorite recipes. Made with simple ingredients and cooked to perfection with a deep amber color for a complex flavor.
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. Use a pastry brush to remove any sugar crystals from the sides of the pan to prevent crystallization.
- Boil the Sugar: Stir the mixture gently and bring it to a boil over high heat. Cover with a lid to speed up the boiling process but stay close to monitor carefully.
- Cook the Syrup: Once boiling, set a timer for 7 minutes and let the syrup boil without stirring until it becomes a straw color and reaches about 300°F on a candy thermometer.
- Finish the Caramel: Lower the heat and continue boiling 1 to 3 minutes more until the syrup turns a deep amber color, approximately 350°F. While this happens, warm the heavy cream in the microwave for 1-2 minutes until hot.
- Add the Cream: Remove the saucepan from heat carefully. Slowly pour about a quarter of the hot cream into the syrup while stirring continuously to avoid vigorous bubbling. Once the bubbling settles, add the remaining cream and stir until fully combined.
- Finish the Sauce: Stir in the salt, vanilla bean paste, and lemon juice. Whisk the mixture until smooth and creamy. Allow to cool at room temperature or place in the freezer for faster cooling.
- Store and Serve: Transfer the caramel sauce to an airtight container and keep it refrigerated for up to 2 weeks. Reheat gently in the microwave or on the stovetop before serving.
Notes
- Use a heavy-bottomed saucepan to avoid burning the sugar.
- Be cautious when adding cream to hot caramel as it can bubble vigorously.
- The caramel thickens as it cools; if it becomes too thick, gently reheat before using.
- For a dairy-free version, substitute heavy cream with coconut cream.
- The sauce can be stored refrigerated for up to two weeks in an airtight container.
