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Caramel Sauce for Brownie Sundaes

Try this classic sauce on our Fudgy Brownie Sundaes.

  • Yield: Makes about 1 cup

Photography: Mike Krautter


  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract


  1. Cook sugar, salt and 1/4 cup water in a small saucepan over medium heat until sugar is a medium amber color, about 7 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat. Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla. Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

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