Thin Caramel Sauce

Ingredients

• 1 cup Granulated Sugar (215 g, regular white sugar)
• 2 tablespoons Water (30 ml, for initial caramel mixture)
• 0.75 cup Water (188 ml, to be boiled and added later)
• 0.5 teaspoon Lemon Juice (Freshly squeezed, adds acidity to prevent crystallization)

Instructions

1. Combine sugar and water

   Place 1 cup granulated sugar and 2 Tbsp water in a saucepan. Stir until the water fully coats the sugar.

   Time: PT2M

2. Cook caramel

   Set the burner to medium heat and bring the mixture to a gentle simmer, stirring continuously. Cook until the liquid turns a light golden‑brown color, about 8‑10 minutes.

   Time: PT9M

3. Boil water for later addition

   While the caramel is cooking, place 3/4 cup water in a separate pot and bring to a rolling boil on another burner.

   Time: PT5M

4. Add boiling water to caramel

   When the caramel reaches the desired color, remove the pan from heat. Carefully pour the boiling water into the caramel—it will sputter and steam vigorously.

   Time: PT1M

5. Dissolve any clumps and finish simmering

   Stir the mixture until any sugar clumps dissolve. Return the pan to medium‑low heat and let it simmer for about 1 minute to ensure a smooth consistency.

   Time: PT1M

6. Finish with lemon juice

   Remove the pan from heat again and stir in ½ tsp fresh lemon juice. Let the sauce sit for a few minutes to cool slightly.

   Time: PT5M

7. Store or serve

   Transfer the thin caramel sauce to a squeeze bottle or jar. It stays pourable at room temperature and will not harden in the refrigerator.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

0 g