Caramel Sauce – My Favorite Recipe

I previously included this caramel recipe with the flourless chocolate cake that I made for Vesper for her birthday, but this sauce is great as an ice cream topping or in any situation that calls for a rich, creamy, buttery flavored caramel.

For that reason, I’ve decided to add it as a stand-alone recipe in my blog.

Caramel sauce

1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter

Click on any of the photos to open a larger image in another window:

Sugar, water and lemon juice

Sugar, water and lemon juice

Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves.

Heating the sugar, water and lemon juice

Heating the sugar, water and lemon juice

Increase heat.  Boil without stirring until syrup is deep amber color.  This can take around ten minutes.

Boil over increased heat until the mixture becomes dark amber in color.

Boil over increased heat until the mixture becomes dark amber in color.

Remove from heat.  Add in cream.  The mixture will bubble a lot.

Mixture will bubble a lot when the cream is added.

Mixture will bubble a lot when the cream is added.

Return to low heat; stir until any bits of caramel dissolve.

Stir over heat until all caramel bits dissolve.

Stir over heat until all caramel bits dissolve.

Add butter.

Add butter.

Add butter.

Whisk until smooth.

Whisk until smooth

Whisk until smooth

Can be made a day ahead. Cover and chill.

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