Classic Caramel Sauce
This delightful caramel sauce is a perfect blend of sweetness with a hint of tanginess from fresh lemon juice. The velvety smooth texture and rich flavor make it a versatile addition to your favorite desserts. Learn how to easily create this luscious sauce right in your own kitchen.
— Constant Cookbook
Ingredients
- 3/4 cup sugar
- 2 Tbs. water
- 1/2 tsp. fresh lemon juice
- 3/4 cup heavy cream
Instructions
- In a heavy 2- to 2 1/2-quart saucepan over medium-high heat, combine the sugar, water and lemon juice. Cook until it turns amber, 6 to 8 minutes. Stir the sugar with a wooden spoon during the first 1 to 2 minutes of cooking; do not stir after this point and, instead, tip the pan to ensure even cooking. Do not allow the sugar to burn. If the sugar burns, turns very dark and smells acrid, discard it and start again.
- Remove the pan from the heat and very carefully pour the cream into the hot syrup. Take care it does not splash; the syrup is very hot. Use heavy pot holders to protect your hands and arms. Stir with a long-handled wooden spoon until the sauce is smooth and blended. Let the sauce cool to warm or room temperature.
- Use immediately, or cover and refrigerate for up to 3 days.To reheat, set the bowl or pan holding the sauce over a saucepan partially filled with gently simmering water. Stir until the sauce is warm. Makes about 1 cup.
Comments
No comments found.