Caramel Sauce

By exdircomp

The sauce can be cooled and refrigerated in an airtight container for up to two weeks.

Ingredients

• 1/2 cup water
• 1 cup sugar approximately 7 ounces
• 1 cup heavy cream
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon juice from 1 lemon

Preparation

Step 1

1. Place the water in a 2 quart saucepan; pour the sugar into the center of the pan, taking care not to let the sugar crystals stick to the sides of the pan. Cover and bring the mixture to a boil over high heat; once the mixture is boiling, uncover the pan and continue to boil until the sugar syrup is thick and straw colored, and registers 300 degrees on an instant read thermometer, about 7 minutes. Reduce the heat to medium and continue to cook until the syrup is deep amber and registers 350 degrees, about 1 to 2 minutes.

2. Meanwhile, bring the cream and salt to a simmer in a small saucepan over high heat (if the cream boils before the sugar syrup reaches a deep ambe color, remove the cream from the heat and cover to keep warm.

3. Remove the pan with the sugar syrup from the heat; very ccarefully pour about one-quarter of the hot cream into it (the mixture will bubble vigorously), and let the bubbling subside. Add the remaining cream, the vanilla, and lemon juice; whisk until the sauce is smooth.