Easy Caramel Sauce
(from APechaitis’s recipe box)
If you make the caramel sauce ahead, reheat it in the microwave or a small saucepan over low heat until warm and fluid. When the hot cream mixture is added in step 3, the hot sugar syrup will bubble vigorously (and dangerously), so don’t use a smaller saucepan.
Source: Cook's Illustrated April 2007 (from RecipeThing user jerseyjenny)
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 1/2 cup water
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/8 teaspoon table salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice from 1 lemon
Directions
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Place water in heavy-bottomed 2-quart saucepan; pour sugar in center of pan, taking care not to let sugar crystals adhere to sides of pan. Cover and bring mixture to boil over high heat; once boiling, uncover and continue to boil until syrup is thick and straw-colored (syrup should register 300 degrees on candy thermometer), about 7 minutes. Reduce heat to medium and continue to cook until syrup is deep amber (syrup should register 350 degrees on candy thermometer), about 1 to 2 minutes.
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Meanwhile, bring cream and salt to simmer in small saucepan over high heat (if cream boils before sugar reaches deep amber color, remove cream from heat and cover to keep warm).
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Remove sugar syrup from heat; very carefully pour about one quarter of hot cream into it (mixture will bubble vigorously), and let bubbling subside. Add remaining cream, vanilla, and lemon juice; whisk until sauce is smooth. (Sauce can be cooled and refrigerated in airtight container for up to 2 weeks.)