Caramel Sauce
Ingredients
- 1 cup light brown sugar packed
- 4 tablespoons light corn syrup
- 3 tablespoons unsalted butter
- ¼ teaspoon salt
- ¾ teaspoon fresh lemon juice
- ¼ cup plus 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- In a heavy medium saucepan combine the brown sugar, corn syrup, butter, salt and lemon juice. Cook the mixture over medium heat stirring only until the sugar has dissolved and the butter has melted. Wash down any sugar crystals that form on the sides of the pan using a pastry brush dipped in water.
- Bring the mixture to a boil, without stirring, and cook for about 6-9 minutes or until the mixture turns golden brown and a candy thermometer reads 238° F. Large bubbles will appear.
- Remove the pan from the heat and gently pour the cream and vanilla into the hot mixture. The mixture will bubble up.
- Whisk the mixture until it becomes smooth. It will be very thin but will thicken as it cools. Cool the mixture for about 10-15 minutes or until it has slightly thickened but is still thin enough to pour.
Notes
Makes approximately 1 cup