The Easiest Caramel Sauce You’ll Ever Make

By Natasha's Kitchen · 15 min

Ingredients

Instructions

1. Put the sugar in a heavy-bottomed saucepan and shake to spread it evenly. Pour the water and lemon juice over it, let it sit a minute, then set over medium heat and stir gently until it boils and the sugar has fully dissolved. Stop stirring.
2. Boil without stirring over medium heat. If crystals form on the pan sides, cover with a lid for 30 to 60 seconds. Swirl the pan occasionally once the caramel begins to colour, until it is light amber or honey-coloured (about 6 to 10 minutes, or 340 to 350°F). Don't let it brown too much or it will taste bitter.
3. Reduce the heat to medium-low. Carefully whisk in half the softened butter cubes, then stir in the rest. It will bubble vigorously. Keep whisking until the butter is fully incorporated. If it separates, take it off the heat and whisk until it comes together.
4. Slowly stream in the warm cream while whisking constantly; it will bubble and steam. Keep whisking until smooth, then remove from the heat.
5. Turn off the heat and whisk in the vanilla and salt.
6. Let cool slightly before using; it thickens as it cools. Store in an airtight container in the fridge for up to 2 weeks, where it firms up. Re-warm gently to drizzle.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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