Back to:  Recipe HomeSauces/Gravies Recipes Printable View
Caramel Sauce
Makes 3/4 Cup
*3/4 cup sugar
*2 tablespoons water
*1/2 teaspoon fresh lemon juice
*1/2 cup heavy cream
*2 tablespoons to 1/4 cup whole milk
1Combine the sugar, water and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil, without stirring, until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
2Carefully add the cream or it may splatter; whisk to combine and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
3Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)
Makes A Great Gift:
 Place the caramel sauce in a decorative jar. Add to a gift box or basket along with Vanilla Ice Cream or Frozen Yogurt, an ice cream scoop and festive napkins.
Chef Emeril Lagasse, from "Emeril's Delmonico", 2005 William Morris