Yield: about 1 ¼ cups
“Back to Baking”, pp. 319
The dessert I made next called for this velvety and creamy caramel sauce. What a delight! It is fast to make and excellent. I highly suggest the addition of Baileys as it changes the whole taste profile. It is like caramel sauce for grown-ups! I can already visualize myself drizzling this great sauce on the whipped cream sitting atop my next hot chocolate. Mmm….
- 3 tablespoons water
- 2 teaspoons lemon juice
- ⅔ cup sugar
- ¾ cup whipping cream
- Pour the water and lemon juice into a small, heavy-bottomed saucepot.
- Add the sugar. Without stirring, bring the sugar to a boil over high heat. Continue to boil the sugar, occasionally brushing the sides of the pot with water, until it turns a rich amber color. Be sure to keep an eye on the caramel as it can burn easily past a certain point.
- Remove the pot from the heat and slowly and carefully whisk in the cream.
- Let the caramel sauce cool in the pot, then serve at room temperature for a great satiny texture. Store in the refrigerator.
Notes from Anna:
- Caramel sauce suits flavor additions of many kinds, such as 2 tablespoons of Baileys liqueur, Grand Marnier, Kahlúa or whisky, or 1 teaspoon of vanilla extract plus 2 tablespoons of butter to make a butterscotch sauce.