Description
This rich and creamy caramel sauce recipe delivers a perfectly smooth, deep amber caramel flavor with a hint of vanilla and a touch of saltiness. Made with simple ingredients and straightforward techniques, it’s perfect for drizzling over desserts, mixing into coffee, or enjoying on its own. The sauce stores well in the refrigerator and can be easily reheated.
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: Place a 2-quart heavy-bottomed saucepan on the stove and add ½ cup water. Add 1 cup sugar into the center of the water. Use a pastry brush to clean any sugar crystals off the sides of the pan to prevent crystallization.
- Boil the Sugar: Stir gently and bring the mixture to a boil over high heat. Cover with a lid to speed up the boiling process, but stay nearby to monitor closely to prevent burning.
- Cook the Syrup: Once boiling, set a timer for 7 minutes. Continue boiling without stirring until the syrup turns a straw color and reaches about 300°F (hard crack stage).
- Finish the Caramel: Lower the heat and continue cooking the syrup until it deepens to a rich amber color, around 350°F. This should take 1 to 3 minutes. Meanwhile, heat 1 cup heavy cream in the microwave for 1 to 2 minutes until hot.
- Add the Cream: Remove the caramel syrup from heat carefully. Slowly pour about one-quarter of the hot cream into the caramel while stirring continuously to prevent clumping and splattering. Once bubbling subsides, add the remaining cream and stir well to combine.
- Finish the Sauce: Add ¼ teaspoon salt, ¾ teaspoon vanilla bean paste (or vanilla extract), and ½ teaspoon lemon juice to the caramel mixture. Whisk thoroughly until smooth and creamy.
- Store and Serve: Allow the caramel sauce to cool at room temperature or place it in the freezer to cool faster. Store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop before serving.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and to prevent scorching.
- Cleaning sugar crystals off the sides of the pan helps avoid crystallization in the caramel.
- Be very careful when adding hot cream to the caramel as it may bubble vigorously.
- The sauce can thicken as it cools; reheating gently will restore a pourable consistency.
- Vanilla bean paste adds a more intense flavor, but regular vanilla extract works well too.
- Adjust salt to taste depending on your preference for sweetness and saltiness.
