Caramel Sauce
(1 reviews)
Prep time:
Cook time:
20 min
20 min
Servings:
1 1/2 Cups
1 1/2 Cups
A simple, easy and delicious recipe for Homemade Caramel Sauce. Serve with your favorite ice cream or desserts such as Pumpkin Cheesecake with Gingersnap Crust.
Ingredients
1 cup Sugar
1/2 cup Heavy cream (35%), heated until warmed
2 tbsp Butter
½ tsp Salt
1 tsp Vanilla extract
1/8 tsp Lemon juice
1 tbsp Corn syrup
¼ cup Water
Instructions
- In a saucepan stir together the sugar, syrup, and water until the sugar is completely moistened
- Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling
- Stop stirring completely and allow it to boil until it turns a deep amber
- Remove from the heat and slowly (carefully) pour the warmed cream into the caramel. It will bubble up feverishly.
- Stir mixture thoroughly until smooth. If any lumps appear return to heat and stir until dissolved
- Stir in butter and salt. Mixture may look streaky but don’t worry, it will become uniform after cooling
- Wait 3 minutes then gently stir in vanilla extract
- Enjoy!
Tips
Can be kept at room temperature for up to 3 days or up to 3 weeks refrigerated
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