Description
This rich and creamy caramel sauce recipe balances sweetness and depth perfectly, featuring a smooth texture with hints of vanilla and a touch of salt. Perfect for drizzling over desserts, ice cream, or pastries, this homemade sauce is easy to prepare on the stovetop in just under 20 minutes.
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 for even heat distribution and to prevent scorching. Add the water first and then carefully place the sugar in the center without stirring. If sugar touches the sides, use a clean pastry brush dipped in water to wipe it off to prevent crystallization.
- Boil the Sugar: Place the pan over high heat and boil the mixture. Using a lid can speed up the boiling process, but stay nearby to watch the sugar as it melts. Avoid stirring at this stage to allow the sugar to dissolve evenly.
- Cook the Syrup: Once boiling, set a timer for 7 minutes. Allow the syrup to boil undisturbed until it turns a straw color and reaches approximately 300°F (hard crack stage). Monitor closely to prevent burning.
- Finish the Caramel: Lower the heat and continue boiling for another 1-3 minutes until the syrup deepens to an amber color and reaches 350°F. While this happens, heat the cream in the microwave for 1-2 minutes until hot but not boiling.
- Add the Cream: Remove the saucepan from the heat carefully. Slowly pour about a quarter of the hot cream into the syrup while stirring constantly to temper the caramel and avoid splattering. Once the bubbling subsides, add the remaining cream and stir thoroughly to combine into a smooth sauce.
- Finish the Sauce: Stir in the salt, vanilla bean paste (or vanilla extract), and lemon juice. Whisk gently until the sauce is smooth and creamy.
- Store and Serve: Let the caramel sauce cool to room temperature or place it in the freezer briefly for faster cooling. Transfer to an airtight container and refrigerate. The sauce keeps well for up to 2 weeks in the fridge.
Notes
- Use a heavy-bottomed saucepan to prevent hot spots and burning.
- Be cautious when adding cream to hot caramel as it can bubble up vigorously.
- Wipe sugar off the sides of the pan to prevent crystals from forming.
- If sauce crystallizes, warming gently can help dissolve the sugar again.
- Store caramel sauce in the refrigerator and warm gently before use if it thickens.
