Caramel Sauce

Whether given away as a Christmas gift or savored to drizzle over cakes, pies, or ice cream, this caramel sauce recipe is easy to make.

Caramel Sauce
SERVINGS
8
SERVING SIZE
2  tablespoon
YIELD
1 cup
TOTAL TIME
15 mins
Ingredients
  • 3/4  cup packed brown sugar
  • 1/4  cup water
  • 1   teaspoon lemon juice
  • 1/3  cup whipping cream
  • 1   tablespoon butter
  • 1/2  teaspoon vanilla
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Directions
1. 
In a heavy small saucepan combine 3/4 cup packed brown sugar, 1/4 cup water, and 1 teaspoon lemon juice. Bring to boiling over medium heat; reduce heat. Simmer about 10 minutes, stirring occasionally, until slightly thickened and bubbly.
2. 
Carefully stir in 1/3 cup whipping cream and 1 tablespoon butter. Cook and stir until butter is melted. Remove from heat; stir in 1/2 teaspoon vanilla. Cool sauce completely (can be served at room temperature).
3. 
Cover and refrigerate up to 3 days or freeze in moisture- and vapor-proof plastic freezer container. Seal, label, and freeze up to 3 months. Makes 1 cup (eight 2-tablespoon servings).
To serve:
1. 
Thaw sauce overnight (about 12 hours) in refrigerator.

nutrition information

Per Serving: cal. (kcal) 126, Fat, total (g) 5, chol. (mg) 18, sat. fat (g) 3, carb. (g) 20, Monosaturated fat (g) 1, sugar (g) 20, vit. A (IU) 194, vit. C (mg) 1, Riboflavin (mg) 0, sodium (mg) 22, Potassium (mg) 80, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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