Caramel Sauce

Preparation info

  • Difficulty


  • Yield:

    1½ qt


Appears in


Ingredients U.S. Metric
Sugar 8 oz 250 g
Water 2 oz 60 mL
Lemon juice ¾ tsp 4 mL
Heavy cream 6 oz 190 mL
Milk or additional cream 4 oz 125 mL

For large-quantity measurements.

Ingredients U.S. Metric
Sugar 2 lb 1 kg
Water 8 oz 250 mL
Lemon juice 1 tbsp 15 mL
Heavy cream 1.5 pt 750 mL
Milk 1 pt 500 mL



  1. Combine the sugar, water, and juice in a heavy saucepan. Bring to a boil, stirring to dissolve the sugar. Cook the syrup to the caramel stage. Toward the end of the cooking time, turn the heat to very low to avoid burning the sugar or letting it get too dark. It should be a golden color.
  2. Remove from the heat and cool 5 minutes. Alternatively, to stop the cooking completely and prevent the sugar from becoming any darker because of residual heat, dip the bottom of the pan in cold water for an instant.
  3. Bring the heavy cream to a boil. Add a few ounces of it to the caramel.
  4. Stir and continue to add the cream slowly. Return to the heat and stir until all the caramel is dissolved.
  5. Let cool completely.
  6. Stir the milk or additional cream into the cooled caramel to thin it.


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