Wayne Gisslen

Caramel Sauce

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Preparation info
  • yield:

    12

    fl oz
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8

Method

  1. Combine the sugar, water, and lemon juice in a heavy saucepan. Bring to a boil, stirring to dissolve the sugar.
  2. When the sugar is dissolved, cover the pan and boil 2 minutes.
  3. Uncover and cook to the caramel stage. Toward the end of the cooking time, turn the heat very low to avoid burning the sugar or getting it too dark. It should be a golden color.<

Per 1 fl oz (29.57 g): Calories, 130; Protein, 1 g; Fat, 6 g (39% cal.); Cholesterol, 20 mg; Carbohydrates, 20 g; Fiber, 0 g; Sodium, 10 mg.