Caramel Sauce


  • 1/4 cup water
  • 1 cup sugar
  • 2 tbs water
  • 1 cup heavy cream
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract


  1. Add the sugar and water to a 2-quart heavy-bottomed saucepan. Heat over high heat until boiling. Cover and boil for three minutes.
  2. Uncover and continue to boil until sugar starts to color.
  3. Meanwhile, bring cream to a simmer, then cover and keep hot.
  4. Lower heat to medium-high and continue to cook until sugar turns light amber, not too dark to avoid bitterness. Swirl pot gently if needed to even coloring, but do not stir.
  5. Add the two tbs water to the sugar mixture, and stir in carefully. This will lower the temperature and help protect the cream from curdling.
  6. Add cream to sugar slowly, stirring constantly. Be careful as the extremely hot syrup will boil up high, and use a long-handled spoon to avoid the steam. Stir until sugar is fully dissolved in the cream.
  7. Return to heat and cook, stirring constantly, until mixture reaches a temperature of 220 °F.
  8. Remove from heat and stir in salt and vanilla extract.
  9. Pour into a serving container and let cool.
Serve warm over various desserts.

Storage Instructions

Store covered in the refrigerator up to 2 weeks.

Dish Types: 

Main Ingredients: