Rich, smooth & creamy, sweet & salty caramel sauce recipe with step-by-step instructions! It's perfect for pouring over ice cream, drizzling over brownies or as a filling for cakes and pastries.
Place cream in a small saucepan over medium-low heat and keep warm or warm it in the microwave.
Add water to a 2-quart heavy duty saucepan with high sides. Add corn syrup and lemon juice, then pour in sugar over the water. Place over medium heat until it begins to bubble around the sides and sugar is mostly dissolved.
Increase heat to medium-high and cook until it boils and turns to a clear syrup. Do not stir.
Continue cooking at a boil, and once it starts to turn golden, swirl the pan to help it colour evenly. Using high heat is necessary to keep all of the sugar crystals melted, however you can reduce heat slightly if necessary to control the colouring. Continue to cook until it turns amber. This will take 6-8 minutes. Swirl the pan as needed to promote even cooking.
Remove the pan from the heat and carefully add the hot cream while stirring or whisking constantly. The mixture will bubble up, so be cautious. Continue stirring to make sure there are no lumps and the caramel is well dissolved. Stir in butter, vanilla and salt.
Transfer caramel sauce to a clean bowl or jar to cool completely. Cover and refrigerate for up to 3 weeks.