Print This Recipe Written by Chacha on Feb 25th, 2013 in Desserts, Sauces, Frosting & Toppings | No Comments


  • 3/4 cup sugar
  • 2 tablespoons water
  • 1/2 cup heavy cream, warmed
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Combine the sugar, water, and lemon juice in a medium heavy saucepan. Cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 3 to 4 minutes, watching closely so it doesn’t burn.

Carefully and slowly add the warm cream to the caramel. (Note: The mixture will boil vigorously at first.) Let the mixture simmer down and then whisk until smooth. Remove from heat. Whisk in the lemon juice, vanilla and butter. Let cool until just warm before serving.

Goes well over Chocolate-pecan pie, Chocolate bread pudding, Vanilla ice cream, etc.

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