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Caramel Sauce
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Categories: Dessert, Salsas and Sauces
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Total Time: 15 min.

This is the best recipe for "real" caramel sauce (burning real sugar as opposed to just melting some cramels in cream), I have come across. It takes a little practice to perfect timing the sugar, so don't dismay if you don't get it right the first time.

1 cup heavy whipping cream
1 cup sugar
1 tablespoon freshly squeezed lemon juice
1/4 cup butter

In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan. Keep warm. In a heavy saucepan, combine the sugar and lemon juice until well mixed. Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes. Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes. While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming. Stirring constantly, slowly pour the warm cream. Bring to a boil, continuing to stir constantly. Cook until slightly thickened, about 3 minutes.

Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth. Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.

Calories: 166 Calories From Fat: 59%
Protein: 0g Carbohydrate: 17g
Cholesterol: 37mg Sodium: 46mg

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