Caramel Sauce

A sweet homemade caramel sauce, perfect drizzled over ice cream, cheesecake, chocolate tart, or whatever else you can think of!

CaramelSauce1In a small saucepan, bring sugar and water to a boil. Continue boiling until mixture turns a rich amber color, about 7-11 minutes.
CaramelSauce2Remove from heat and stir in butter, 1/3 at a time (will bubble up, so be careful) until fully incorporated.
CaramelSauce3Slowly pour in cream, whisking constantly, then add salt and lemon juice (will bubble up again). Let cool to room temperature before using. CaramelSauce4

Caramel Sauce
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Serves: 8
A sweet homemade caramel sauce, perfect drizzled over ice cream, cheesecake, chocolate tart, or whatever else you can think of!
Ingredients
  • ¾ cup sugar
  • 3 Tbsp water
  • 3 Tbsp unsalted butter, cold and cubed
  • ⅓ cup whipping cream
  • ¼ tsp sea salt
  • 1 tsp lemon juice
Instructions
  1. In a small saucepan, bring sugar and water to a boil. Continue boiling until mixture turns a rich amber color, about 7-11 minutes.
  2. Remove from heat and stir in butter, ⅓ at a time (will bubble up, so be careful) until fully incorporated.
  3. Slowly pour in cream, whisking constantly, then add salt and lemon juice (will bubble up again).
  4. Let cool to room temperature before using. Store in fridge for up to 4 weeks.
Notes
Makes ½ cup

 

 
 

5 Comments

  1. please tell me what to replace lemond juice or zest of orange or any citrus, I am itolerent of citrus. thank you.

  2. Taste the mixture at the point where you would add the lemon juice. If it tastes fine, then omit it completely. If you feel its too sweet and needs a bit of an acid to balance the sweetness, add in 1/2 tsp cider vinegar.

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