Put sugar, water, and corn syrup in a heavy saucepan. Bring to
a boil over medium heat, swirling pan to keep it mixed. Do not
stir as that encourages crystal formation. Continue cooking
until it turns deep golden brown, swirling continuously as color
starts to change to avoid scorching.
Remove from heat and stir in cream, vanilla, lemon juice, and
salt. Use 1/4 tsp salt for regular carmel sauce, 1 teaspoon or
more for salty carmel taste.
I use Trader Joes shelf stable whipping cream for the cream.
If you use vanilla bean, cut open the bean and place it in
cream and warm it over low heat in a sauce pan. After 15
minutes scrape the goo out of the bean into the cream. Add it
to the carmelized sugar as above.
Serving
Suggestions
Over vanilla ice cream, drizzled on warm cake, use to make carmel frosting or ice cream
Originally Submitted
4/21/2015
0 Out of 5 from
0 reviews
You can add this Caramel Sauce (salted if desired) recipe to your own private DesktopCookbook.
 Recipe "Pin It")
