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Homemade Caramel Sauce
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
2 cups sugar
1/2 cup water
1 cup heavy cream
1/2 vanilla bean, split lengthwise and scraped
1 teaspoon freshly squeezed lemon juice
2 tablespoons unsalted butter
Cook's Notes
Sauce can be refrigerated up to one week. Before serving, let it come to room temperature or gently reheat.
Gallery
Homemade Caramel Sauce
Recipe Summary
Yield: Makes 2 cups
Gallery
Homemade Caramel Sauce
Homemade Caramel Sauce
Homemade Caramel Sauce
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 2 cups sugar
- 1/2 cup water
- 1 cup heavy cream
- 1/2 vanilla bean, split lengthwise and scraped
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter
Directions
In a 2-quart saucepan over medium heat, stir sugar and the water until sugar has dissolved. Without stirring, cook until dark amber, about 20 minutes; wash down sides of pan with a wet pastry brush to prevent crystals from forming.
Reduce heat to low. Carefully add the cream in a steady stream; stir with a wooden spoon when bubbling subsides. Add vanilla bean and scrapings; stir in lemon juice and butter. Remove from heat; discard vanilla pod before serving.
Cook's Notes
Sauce can be refrigerated up to one week. Before serving, let it come to room temperature or gently reheat.
Cook’s Notes
Sauce can be refrigerated up to one week. Before serving, let it come to room temperature or gently reheat.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Homemade Caramel Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Caramel Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
