Description
This rich and luscious caramel sauce is perfect for drizzling over desserts, adding to coffee, or using as a sweet dip. Made with simple ingredients like sugar, cream, and vanilla, it’s a homemade favorite with a smooth, creamy texture and the perfect balance of sweet and salty flavors.
Ingredients
Scale
Caramel Base
- ½ cup water
- 1 cup sugar
Additional Ingredients
- 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 sugar syrup: In a 2-quart heavy-bottomed saucepan, pour in the water and carefully place the sugar in the center, ensuring none sticks to the sides. Use a pastry brush dipped in water to remove any sugar crystals from the sides to prevent crystallization.
- Bring to boil: Stir gently and bring the mixture to a boil over high heat. Cover with a lid to speed up boiling, but remain attentive.
- Cook to straw color: Once boiling, set a timer for 7 minutes and continue boiling the syrup until it turns straw-colored, reaching approximately 300°F (149°C) on a candy thermometer.
- Develop amber color: Lower the heat and continue boiling until the syrup deepens to a rich amber color, about 350°F (177°C), which usually takes 1-3 minutes. During this time, heat the heavy cream in the microwave for 1-2 minutes until warm.
- Incorporate cream carefully: Remove the saucepan from heat. Gradually add about a quarter of the hot cream to the caramel syrup, stirring constantly to prevent splattering and to encourage smooth blending. Once the bubbling subsides, slowly add the remaining cream and stir thoroughly until fully incorporated.
- Flavor and finish: Stir in the salt, vanilla bean paste, and lemon juice, whisking until the sauce is smooth and creamy. Allow the sauce to cool at room temperature or place it in the freezer for quicker cooling.
- Storage and usage: Transfer the caramel sauce into an airtight container and refrigerate for up to 2 weeks. Warm gently in the microwave or on the stovetop before using.
Notes
- Use a heavy-bottomed saucepan to evenly distribute heat and prevent burning.
- Do not stir the sugar and water mixture once boiling starts to avoid crystallization; only stir when adding cream.
- If sugar crystals form on the sides, clean them with a wet pastry brush to ensure a clear syrup.
- Heating cream before adding prevents the sauce from seizing.
- Use a candy thermometer for precise temperature control to achieve the perfect caramel color and flavor.
- Store caramel sauce in the refrigerator and gently reheat as needed to maintain smoothness.
