MAKES ABOUT 1½ CUPS
When the hot cream mixture is added in step 3, the hot sugar syrup will bubble vigorously (and dangerously), so don’t use a smaller saucepan. If you make the caramel sauce ahead, reheat it in the microwave or a small saucepan over low heat until warm and fluid.
|
½ |
cup water |
|
1 |
cup sugar |
|
1 |
cup heavy cream |
|
⅛ |
teaspoon salt |
|
½ |
teaspoon vanilla extract |
|
½ |
teaspoon lemon juice |
1. Place water in 2-quart saucepan. Pour sugar in center of pan, taking care not to let sugar touch sides of pan. Cover and bring mixture to boil over high heat; once boiling, uncover and continue to boil until syrup is thick and straw-colored and registers 300 degrees, about 7 minutes. Reduce heat to medium and continue to cook until syrup is deep amber and registers 350 degrees, 1 to 2 minutes.
2. Meanwhile, bring cream and salt to simmer in small saucepan over high heat (if cream boils before sugar reaches deep amber color, remove cream from heat and cover to keep warm).
3. Remove sugar syrup from heat. Very carefully pour about one-quarter of hot cream into syrup (mixture will bubble vigorously) and let bubbling subside. Add remaining cream, vanilla, and lemon juice; whisk until sauce is smooth. (Sauce can be refrigerated for up to 2 weeks.)