I love caramel sauce. A lot. So much so that I never make this recipe without doubling it–which is as good a recommendation as any, I guess. Unlike some caramel sauce recipes, this one doesn’t use either butter or corn syrup. I love butter, I just don’t like it in my caramel; I don’t love high fructose corn syrup.
MY FAVORITE CARAMEL SAUCE
Servings: Makes 1 cup
1 cup sugar
1 teaspoon lemon juice
1/2 cup heavy cream, at room temperature
1/4 teaspoon sea salt
1 tablespoon vanilla (or Armagnac)
1. In a heavy-bottomed pan with high sides, place the sugar, lemon juice and one-fourth cup of water. Turn the heat to medium-high and bring the mixture to a boil, swirling the pan occasionally or stirring to maintain even cooking.
2. Cook the sugar until it turns a deep bronze, about 8 minutes, then remove the pan from the heat.
3. Pour the cream all at once into the hot sugar. Be careful, as the mixture will bubble and froth up. Stir with a wooden spoon until the sauce is smooth and combined and has stopped boiling.
4. Add the salt and vanilla and stir that in as well.
5. Pour it into a glass bowl, cover and refrigerate for 30 minutes or longer. The sauce will cool down, develop flavors and thicken to the right consistency; if you let it cool down completely and it becomes too thick, put it in the microwave briefly or in a metal bowl set over a pan of simmering water until the sauce is a pourable consistency.
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{ 2 comments… read them below or add one }
I am right now scarfing wee “Poco Dolce” brand chocs — the best chocs in the world I think — and your caramel sauce would be stellar poured all on top & with a tiny cup of ebony coffee as a foil.
You know, Yxta, I’m starting to think of this as a food blog I started for you. Not a bad operating principle.