Creamy Caramel Sauce

Frosting, sauces and garnishes

Yield: about 1 ¼ cups
Recipe: 80/200
“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


  1. Pour the water and lemon juice into a small, heavy-bottomed saucepot.
  2. 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.
  3. Remove the pot from the heat and slowly and carefully whisk in the cream.
  4. 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.


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