Caramelsauce breadbar

Caramel Sauce


  • 2 cups granulated sugar
  • 1 ½ cups water
  • 1 tsp freshly squeezed lemon juice
  • 1 cup whipping (35%) cream
  • ​1⁄4 cup unsalted butter, cubed


In a saucepan, combine sugar, water and lemon juice. Bring to a rolling boil over high heat. Boil until syrup is a deep reddish brown, about 20 minutes. Remove from heat and stir in cream and butter. Let cool completely, about 1 hour. The sauce will become quite solid once it has cooled, but 1 minute in the microwave on Medium (50%) will make it pourable again. 

Make ahead: Refrigerate in an airtight container for up to 2 weeks.

The darker the colour, the richer the caramel flavour, so let it cook until it is a deep reddish brown. The addition of lemon juice at the beginning will stop crystals from forming.

Makes 2 cups

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