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My Favorite Caramel Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 21 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 14 minutes
  • Total Time: 19 minutes
  • Yield: 3.3 servings (about 1/2 cup per serving)
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Description

This rich and creamy caramel sauce recipe is a perfect blend of sweet and buttery flavors, ideal for drizzling over desserts like ice cream, cakes, or pancakes. Made with simple ingredients and cooked to a deep amber color for a complex flavor, this sauce is a versatile and indulgent addition to any sweet treat.

Ingredients

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

  1. Prepare the Sugar Mixture: In a 2-quart heavy-bottomed saucepan, add the water and place the sugar in the center. Use a pastry brush to clean any sugar crystals off the sides to prevent crystallization.
  2. Boil the Syrup: Stir gently and bring the mixture to a boil over high heat. Cover with a lid to speed boiling but stay nearby to monitor.
  3. Cook to Straw Color: Once boiling, set a timer for 7 minutes and continue boiling until the syrup reaches a straw color and about 300°F.
  4. Cook to Deep Amber: Lower the heat and continue boiling until the syrup turns a deep amber color, about 350°F. This stage takes 1-3 minutes. Meanwhile, heat the heavy cream in the microwave for 1-2 minutes to warm.
  5. Add Cream to Syrup: Remove the syrup from heat carefully. Slowly pour about a quarter of the warm cream into the caramel while stirring continuously to incorporate and prevent splattering. After bubbling subsides, add the remaining cream and stir well.
  6. Finish the Sauce: Add the salt, vanilla bean paste, and lemon juice. Whisk the sauce until it becomes smooth, creamy, and well combined. Allow to cool at room temperature or place in the freezer briefly to cool faster.
  7. Store the Sauce: Pour the caramel sauce into an airtight container and refrigerate for up to 2 weeks. Reheat gently in the microwave or on the stovetop before use.

Notes

  • Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
  • Be cautious when adding cream to hot caramel as it will bubble vigorously.
  • Heating the cream before adding helps maintain sauce temperature and consistency.
  • Lemon juice helps prevent crystallization, ensuring a smooth caramel.
  • Store the sauce in an airtight container in the refrigerator and reheat gently before use.

Find it online: https://slsrecipes.com/my-favorite-caramel-sauce-recipe/