Simple Caramel Sauce

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