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Caramel Sauce

  • Yield: Makes about 1 cup
Caramel Sauce

Photography: Monica Buck

Source: Martha Stewart Weddings, July 2002


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


  1. In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color, about 7 minutes; wash 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.

Reviews (5)

  • Katya F 29 Jan, 2014

    I just made it and its absolutely fantastic, I literally could drink it... only thing is I prefer it to be thicker, more syrup like. I'm thinking adding more sugar will make it thicker. Any suggestions?

  • alexisf6161 4 Jan, 2014

    Great recipe but be very careful once it starts to turn color... It will go from amber to burned very quickly. If it's dark, start over because sauce will taste bitter.

  • ansarhalisi 10 Dec, 2008

    I'm so happy she didn't use corn syrup! Its hard to find recipes for caramel without using corn syrup. THANK YOU!

  • sarahbell02 20 Nov, 2008

    Delicious! Perfect with the cookie and vanilla ice cream.

  • Kikiak 7 Nov, 2007

    Making your own caramel sauce can be tricky because if the sugar crystals begin to form and you aren't diligent about brushing the sides of your saucepan it can turn out horribly wrong, but if you are successful it is well worth it. This is the best caramel sauce I have ever tasted! Storebought cannot hold a candle to homemade. This is a great recipe to impress guests or family during the holidays for example.

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