Caramel Sauce

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This sauce is great on caramel pot de crème and on ice cream.


  • 1 cup heavy cream
  • 2 cups sugar
  • Juice of ½ lemon
  • ½ cup unsalted butter


Heat the cream to barely simmering and keep warm.

Place the sugar and lemon juice in a small heavy saucepan and stir until the sugar is moistened. Caramelize the sugar (see Note, preceding recipe). Gradually pour in the hot cream, stirring constantly. (Be careful; the caramel will bubble up.) Heat to boiling, stirring constantly, then remove from heat. Add the butter and stir until smooth. Pour the mixture into a heatproof bowl. Serve warm. Or cover and refrigerate until serving time, then reheat over a pan of simmering water.