Caramel Sauce Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauce
Cuisine: Dessert
Serves: 2 cups
Ingredients
  • 1 lemon
  • ¾ cup granulated sugar
  • ⅓ cup water
  • 1 cup room temp heavy cream
  • 4 tablespoons butter (1/2 stick or 56 grams)
Instructions
  1. Measure out all ingredients.
  2. Cut the lemon in half. Rub the cut end over the bottom and sides of the sauce pan you will be using. This is an aid to help prevent sugar crystals from forming.
  3. Add the sugar and water to the sauce pot. Gently swirl the pot to mix the water and sugar together. It is ok if all the sugar does not dissolve.
  4. Place the sauce pot on the stove on high heat. Have a clean pastry brush and a container of clean water nearby if needed.
  5. You can use a wooden spoon or a heat proof spatula to do some mixing of the sugar and water until it gets to a boil. If you notice sugar crystals on the sides of the pot, use the wet pastry brush to wash them back into the pan. Expect the pan to splatter a little at this point.
  6. The sugar solution will go through several different stages until it gets to the point we need. There is no need for a thermometer here since we will be taking this to a brown color. (the actual temperature will be over 300ºF,
  7. DO NOT WALK AWAY. Once the boiling has calmed down, the heating will proceed fairly rapid.
  8. At the first moments of color or whisks of smoke coming off you are getting close. You want to take the caramel sauce to a brown color. The darker brown the sauce is the more caramel flavor it will have. If it gets too far on you and turns black and has a burnt odor to it. Remove it from the heat. Allow to cool some and discard and start over.
  9. Remove from heat one you get to the brown color.
  10. While off the heat, slowly add in the ROOM TEMPERATURE heavy cream in a steady stream. The mixture will bubble up. Once this is completed add in the butter.
  11. Allow your caramel sauce to cool before using.
Recipe by Desserts-101.com at /how-to-make-a-caramel-sauce/