Simple Caramel Sauce
- 1 cup granulated sugar
- ½ cup water
- 1 teaspoon lemon juice
- ¾ cup heavy cream
- 1 teaspoon pure vanilla extract
- Place sugar, water, and lemon juice into a medium heavy-bottomed saucepan. Stir to combine. Cook over medium heat, stirring occasionally, until sugar is dissolved.
- Raise the heat and continue to cook, without stirring, until the syrup comes to a boil. Wash down the sides of the pan with a pastry brush dipped in water to prevent crystallization.
- Allow the syrup to boil, gently swirling the pan a few times until the mixture has turned the color of light to medium brewed tea.
- Remove the pan from the heat and carefully pour in the cream. The caramel will bubble up, so use caution.
- Add the vanilla and whisk the caramel over low heat until the mixture is smooth.
- Note: You can store the caramel sauce in the refrigerator in an airtight container for up to three weeks. It can be microwaved to warm and thin it out.
Makes about 1 cup