DRY METHOD Caramel Sauce
It is very easy to over cook caramel resulting in a bitter taste.
Be sure to stop the cooking as soon as it starts to turn light amber color, since the sugar is so hot it will continue cooking even once you take it off the heat
This is a caramel SAUCE recipe it is not the same recipe as used in making caramel candies
See note in above recipe for adding corn syrup to help prevent crystalization
Serves: 2 cups
  • Granulated Sugar 3 cups (600g)
  • Lemon Juice from ½ a lemon
  • Heavy Cream1 cup (240ml)
  • Unsalted Butter 3 Tablespoons (42g)
  • Brandy or Rum *optional 2 Tablespoons
  • Vanilla Extract 2 teaspoons
  • Salt ¾ teaspoon
  1. In a large heavy bottom sauce pot over medium high heat combine the sugar and lemon juice stirring to distribute the sugar as it melts to avoid any burnt spots.
  2. Once the sugar has dissolved and it is boiling evenly, stop stirring and allow it to cook until it begins caremelize.
  3. Using a pastry brush dipped in clean water you may need to brush the sides of the pot to dissolve any crystals that form, or place a lid to create steam which will also dissolve the crystals.
  4. Once the sugar is a light amber color turn off the heat and pour in the cream, be very careful to avoid splashing onto your skin as the mixture bubbles up vigorously
  5. Add the butter and stir with a wooden spoon or a heat proof silicon spatula until it is all incorporated.
  6. Add the optional liquor and vanilla extract
  7. Transfer the caramel to a heat proof container (glass or metal- NO PLASTIC!!) and cool completely at room temperature
Caramel sauce can be stored for up to 2 weeks in a clean airtight container in the refrigerator
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/caramel-sauce/