New This Month

Creamy Caramel Sauce

If you'd like to make a grown-up version of caramel sauce, add a tablespoon of coffee-flavored liqueur or bourbon instead of the vanilla extract.

Source: Martha Stewart Living, April 2004


  • Basic Caramel
  • 3/4 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon heavy cream


  1. Follow recipe for basic caramel, reducing sugar to 1 cup (do not reduce water). Remove caramel from heat, and carefully pour in heavy cream (caramel will bubble). With a clean wooden spoon, stir in vanilla extract and salt; stir until smooth. Pour or spoon over dessert. If not serving the sauce immediately, let cool; refrigerate in an airtight container up to 3 weeks. Reheat in a saucepan or in the microwave, stirring in 1 tablespoon heavy cream.


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