Caramel Sauce
- Level: Intermediate
- Yield: 8 ounce jar
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 255
- Total Fat
- 17
- Saturated Fat
- 11
- Carbohydrates
- 27
- Dietary Fiber
- 0
- Sugar
- 27
- Protein
- 0
- Cholesterol
- 47
- Sodium
- 6
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
1 1/2 cups sugar
1 lemon, juiced
1 tablespoon corn syrup
1/4 cup water
1/4 cup heavy cream
2 sticks butter, cut into pats
Directions
- In a small saucepan combine the sugar, lemon juice, corn syrup and water. Bring the pot to a medium high heat. While doing this be careful not to swish the pan around because it could cause the sugar to recrystallize. As the sugar/water mixture boils the water will eventually evaporate and the sugar will begin to turn brown or to "caramelize". Pay close attention! Things can take a terrible turn for the worse here and there will be no recovery. As the sugar begins to turn a shade of golden, then light brown and then a slight shade of darker brown, remove it from the heat and add the heavy cream. As you do this, it will bubble up like crazy. Be sure to have a pot large enough to accommodate the bubbling up. Getting this on you could cause a very severe burn. Whisk the sugar/cream mixture until things settle down and add the butter 2 pats at a time, be sure the pats have completely incorporated before adding more butter.
- Let cool and put into jars. Keep for about 10 days
- Call yourself a Superstar!!!