Caramel Sauce

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Omg just made this and it is perfect....I was concerned it would take me several practice attempts to get it right but turned out incredible the first time....made me feel like a superstaaaaaaa!!!!!

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Okay, so I had a recipe for Salted Caramel Sauce and the sugar kept crystalizing. So I found Anne's recipe and watched her video for it on YT. I noticed that she added the corn syrup. This prevents the crystalization. My other recipe called for 1 c. sugar, 3/4 c. cream and 4T butter. Anne's is 2 sticks of butter and 1/4 c. cream. If you watch her make it, she puts in way more than 1/4 c. of cream. I thought 2 sticks of butter was excessive. So, I made this recipe with 3/4 cream and 1 stick of butter. Like some other posters, I did not like the lemon at all, it just doesn't go with caramel. Bottom line, here's my favorite version of this recipe that tastes just like soft praline candy: 1 c. sugar, 1T. corn syrup, 1/4c. water, 3/4 c. cream, 4-6 T unsalted butter and 1-2 t. of Sea Salt (if you want.

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Spot On!
I made banana bread cupcakes using Emeril's recipe but they weren't sweet enough so I made the caramel sauce and dipped each one. I only had six muffins so I cut the recipe in half and used regular pancake syrup since I had no corn syrup but it was beautiful and tasty. It's been a long time since I tried to make caramel sauce. I added this recipe to my recipe box to use as my own.
Ann is the greatest - Good Luck on Iron Chef America!

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As much as I love lemon, I didn't care for so much of it in this caramel sauce. The lemon flavor overpowered the caramel flavor. It did turn out beautiful in color and perfect thickness.

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I tried it and I loved it as well as my famly. We all put it on ice cream and loved it

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The directions don't say if you should stir the sugar and water. I just let it boil but the sugar did not dissolve all the way.

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This sauce is great and easy to make, but I would call it butterscotch vs. caramel. Granted, I'm not a trained culinary professional, but to me tastes like butterscotch candy...oooh so good.

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It is super easy, the sugar does not crystallize and it turns out for me every single time! I do find it too tart with lemon juice so I add orange instead - and it adds a wonderful depth of flavor without it being too tart - I use either very small orange or not put the entire amount juiced. I also use 1 STICK OF BUTTER ONLY, and it is plenty rich and smooth with just 1 - I have not tried it with 2 but I think it would be an overkill at least for my palette. I use this recipe when I make alfajores, caky South American cookies that are sandwiches together with some caramel in between. I also use it when I bake caramel buns - I pour some over the buns and bake them - the caramel becomes gooey and thick and is simply delicious! Also lovely on profiteroles and in crepes with some whipped cream! LOVE this recipe - I tried a few but this is the one I go to every time!!!

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this really is super easy, you just have to have everythign ready before hand and you can't walk away from the stove.
i used 1/2 cup of soy milk instead of 1/4 cup of cream (because i didn't have cream plus i used 1 stick of butter instead of 2. i also left the lemon juice out and added 2 tsp of vanilla at the very end so it wouldn't cook off as the sugar boiled.
i waited till i got the sugar really dark amber so it's really rich in flavor and it's divine! i'm going to pour it over a dulce de leche bundt cake i just made.

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This was so buttery and rich. I served it over ice cream with pecans. What a treat. I will be making this again...probably tonight!