Description
This rich and creamy caramel sauce recipe offers a perfect balance of sweetness and depth with a buttery smooth texture. Made from simple ingredients like sugar, water, heavy cream, and flavored with vanilla and a touch of salt and lemon juice, it is ideal for drizzling over desserts, ice cream, or incorporating into baked goods. The step-by-step instructions ensure a beautifully caramelized syrup without burning, making this a go-to homemade treat sauce.
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: Use a 2-quart heavy-bottomed saucepan and add the water. Place the sugar carefully in the center of the pan, making sure none sticks to the sides by brushing any stray sugar off the edges with a pastry brush to prevent crystallization.
- Boil the Sugar: Stir the mixture lightly and bring it to a boil over high heat. Cover the pan with a lid briefly to speed the boiling process but remain attentive to avoid burning.
- Cook the Syrup: Once boiling, set a timer for 7 minutes without stirring, allowing the syrup to cook until it becomes straw-colored and reaches about 300°F, signaling the right stage for caramelization.
- Finish the Caramel: Lower the heat and continue boiling for 1-3 more minutes until the syrup darkens to a deep amber color at 350°F. Meanwhile, warm the heavy cream in the microwave for 1-2 minutes to prepare for combining.
- Add the Cream: Remove the syrup from heat carefully. Gradually add about a quarter of the hot cream into the caramel, stirring continuously to blend and reduce bubbling. Once settled, add the remaining cream and stir until smooth.
- Finish the Sauce: Incorporate the salt, vanilla bean paste, and lemon juice. Whisk everything together until the caramel sauce becomes smooth, creamy, and well combined. Let it cool at room temperature or chill it briefly in the freezer for faster cooling.
- Store and Serve: Transfer the caramel sauce to an airtight container and refrigerate. It keeps well for up to 2 weeks. Reheat gently in the microwave or on the stovetop when ready to use.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- Cleaning sugar off the pan sides is important to avoid sugar crystals forming and ruining the sauce texture.
- Heating the cream beforehand helps prevent the caramel from seizing when joined.
- Adding lemon juice balances sweetness and enhances flavor complexity.
- Store in the fridge and reheat gently to maintain sauce consistency.
- If the sauce thickens too much upon cooling, reheat with a splash of cream or milk to loosen it.
