Description
A nearly foolproof caramel sauce recipe, adapted from Cook’s Illustrated’s “no-stir” method.
Ingredients
Scale
- 1/2 cup water
- 1 cup granulated sugar
- 1 cup whipping cream
- 1/8 teaspoon sea salt
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Add water to 2 quart saucepan. Carefully pour the sugar into the water, making sure not to let any of the sugar touch the sides of the saucepan. Turn heat to high, cover, and bring to a boil. Do not stir! As soon as it reaches a boil, remove lid and continue to boil the sugar and water mixture on high, until the mixture begins to take on a light tan color, approximately 6-8 minutes. This would be about 300 F degrees on a candy thermometer.
- While the syrup is boiling, heat the cream and salt in a small saucepan over medium heat, bringing it just to a simmer.
- Reduce heat of the sugar and water mixture to medium and continue to cook the syrup mixture until it turns a deep amber color, approximately 1 minute more. This would be about 350 F degrees on a candy thermometer. Remove the pan from the heat.
- Pour about one quarter of the hot cream into the caramel syrup. Be careful, as it will bubble and foam vigorously. As soon as the bubbling calms down, pour in the remaining cream along with the lemon juice and vanilla extract. Stir or whisk rapidly until everything is combined and smooth. Pour caramel sauce into a heatproof container or jar and let cool to room temperature before refrigerating. The sauce will keep up to two weeks refrigerated in an airtight container.