Caramel sauce is one of the easiest recipes to make. Following step by step will yield a successful and delicious treat to be poured over ice cream, use to fill chocolate-caramel tartlets, macarons, drizzle over trifle, etc.
The high temperature the sugar achieves can be dangerous if not taken with precaution, therefore is advise to have hot pads or gloves near by and always make sure the stove is turned off before adding the heavy cream.
The trick to create a rich sauce is the color of the cooked sugar, it has to be dark amber, almost black. The heavy cream can be infused with any flavor prior to adding it to the cooked sugar to make different types of caramel sauce. For example a vanilla bean caramel sauce can be achieved by adding 1 vanilla pod and seeds to the cream bring it to a boil and let steep for 1 hour or overnight, then add it to the sugar and finish the sauce with the seeds of another bean. The same can be done with chili, cinnamon, cloves, lavender, orange, etc.
1/4c of water
1 cup of sugar
1 tbsp honey
A few drops of lemon juice
1/2 to 3/4 c of heavy cream
1 tsp of sea salt
1 tsp vanilla extract
Add the water to a heavy bottom stainless steel pot, then sugar, honey and lemon juice. Mix thoroughly. With a wet brush clean the sides of the pot making sure there are no sugar crystals left; place put on medium heat and bring to a boil. At this point avoid stirring the mixture as it would created sugar crystals, which will bond together.
Once the caramel is dark amber, turn off the stove and carefully add the cream, it will bubble violently. Let it settle and turn the stove back to medium, stir until well blended and let it boil for a couple of minutes, add salt and vanilla .
Let cool thoroughly, the sauce is now ready to serve!