New This Month

Caramel Sauce for Caramel Corn Ice Cream

This sauce, which gets swirled into our Caramel Corn Ice Cream, is great as a sundae topping.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, July 2006


  • 1 1/2 cups sugar
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter


  1. Stir together sugar and 1/2 cup water in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly. When sugar has dissolved, raise heat to high. Cook, without stirring, until mixture is medium amber, 7 to 8 minutes.

  2. Remove from heat. Carefully stir in cream (it will steam), then the vanilla and salt. Let cool 5 minutes. Whisk in butter.

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