Description
This luscious homemade caramel sauce is a perfect sweet topping for desserts, made by slowly boiling sugar with water, then blending with warm heavy cream, vanilla, salt, and lemon juice to create a smooth and creamy treat with rich amber flavor.
Ingredients
Scale
Main 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 Sugar Mixture: 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 to avoid crystallization.
- Boil the Syrup: Stir just enough to combine, then bring the mixture to a boil over high heat. Use a lid to help it boil faster, but stay nearby to monitor.
- Cook to Straw Color: Once boiling, set a timer for 7 minutes and continue boiling until the syrup turns straw-colored and reaches approximately 300°F.
- Cook to Deep Amber: Lower the heat and continue boiling until the syrup deepens to an amber color (about 350°F), which takes 1-3 minutes. Meanwhile, heat the cream in the microwave for 1-2 minutes until warm.
- Incorporate Cream Safely: Carefully remove the syrup from heat. Slowly add about a quarter of the hot cream to the syrup while stirring continuously to prevent seizing and bubbling. After the bubbling calms, add the rest of the cream while stirring well.
- Add Flavorings and Finish: Stir in the salt, vanilla bean paste, and lemon juice. Whisk the mixture until it becomes smooth and creamy. Allow the caramel to cool or speed cooling by placing it in the freezer.
- Store Properly: Transfer the caramel sauce to an airtight container and store it in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop as needed before serving.
Notes
- Use a heavy-bottomed saucepan for even heat distribution and to prevent burning.
- Cleaning sugar crystals from the sides of the pan helps avoid crystallization in the caramel.
- Heating the cream before adding it to the syrup prevents the caramel from seizing.
- Use caution when adding cream to hot syrup as it will bubble vigorously.
- Adding lemon juice helps prevent crystallization and balances the sweetness.
- Store caramel sauce refrigerated in an airtight container and reheat gently before use.
