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Homemade caramel sauce is easy to make and tastes good on many desserts. Entering into the Fall season also means that it's almost time to start making dipped apples, which this sauce is the perfect use for.

Sugar - 1 cup
Water - 2 fluid oz
Lemon Juice - 3/4 tsp.
Heavy cream - 3/4 cup

Combine the sugar, water and juice in a clean sauce pan with a heavy bottom. Turn the heat on to medium.

Stir initially (be careful not to put any air into the mixture!) to dissolve sugar, and then immediately stop stirring.

While you're waiting for your sugar to come to a boil, heat the heavy cream just until it begins to scald (the edges should be lightly boiling) then lower the heat and allow to be warmed while you continue with the caramel.

Hold the handle of the pan used to make your caramel (with the sugar/water mix in it) and lightly shake it periodically to make sure that it cooks evenly. Again-- DO NOT MIX OR WHISK! Otherwise you're going to severely mess up the re-crystallization of the sugar and end up with clumps of burnt, inedible sugar.

Once the color of your sugar syrup has turned to a deep amber (but not quite brown) pull it off the heat. Begin to stir it briskly while pouring in the heated cream slowly-- don't just pour in the cream all at once and THEN stir, stir as you pour to prevent the sauce from seizing up. Add the pan to the heat once more and stir it until you're sure all of the caramel and cream have been mixed together, then remove from the heat. Do not allow it to come to a boil again, just gently heat as you do this.

Pour it into your container to store it and let it cool.

Once cooled, use it on ice cream, cheesecake, for turtle tarts, to dip apples, or whatever else you'd like!

http://www.recipezaar.com/141896

I think its like caramel pie.

I used to work at an apple orchard when I was 18. I'd get to work at the buttcrack of dawn and my task was making the homemade caramel for the caramel apples.

sweatdrop It was quite a task. I used a pot as long as my leg and a wooden spoon that was just...large, haha. It was just a time consuming thing to make because it was made in such a huge batch. I recall stirring the pot of caramel for an hour...man, would my arm hurt! I forget the recipe off the top of my head...but I know it used real butter, brown sugar?...it was excellent, though. Very yummy stuff!

SUGAR RUSH!!!!!!!!!!!!!!