No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Caramel Sauce

Top our warm chocolate pudding cakes with this delicious and easy caramel sauce.

  • prep: 15 mins
    total time: 15 mins
  • yield: Makes 2 cups

advertisement

advertisement

Ingredients

  • 1 cup sugar
  • 6 tablespoons (3/4 stick) cold unsalted butter, cubed
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream

Cook's Note

To store, refrigerate, up to 3 weeks.

More Ideas For Caramel Sauce
Add a spoonful to hot chocolate or steamed milk.
Serve warm as a dip for fruit, pound cake, or toasted bread.
Drizzle over scoops of ice cream.
Spread onto warm pancakes or roll in crepes.

Directions

  1. Step 1

    In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.

  2. Step 2

    Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).

  3. Step 3

    Whisk in heavy cream.

  4. Step 4

    Pour into a heatproof container and let cool.

Source
Everyday Food, October 2009

advertisement

advertisement

Reviews (7)

  • 6 Jan, 2013

    just made this recipe,it was very easy to put together,served it with a pear upside down cake,delicious!

  • 1 Sep, 2012

    I used a very heavy enameled cast iron dutch oven to melt the sugar, so of course it took longer than 3 minutes for the sugar to initially melt. :) The butter and sugar didn't quite seem to combine. 5 tablespoons, or even 4, might have incorporated a bit better. The sugar just seemed over-saturated and not able to take anyy more oil. However, it turned out very well, and it's all I can do to keep from eating this with a spoon out of the jar. So good!

  • 1 Sep, 2012

    I used a very heavy enameled cast iron dutch oven to melt the sugar, so of course it took longer than 3 minutes for the sugar to initially melt. :) The butter and sugar didn't quite seem to combine. 5 tablespoons, or even 4, might have incorporated a bit better. The sugar just seemed over-saturated and not able to take anyy more oil. However, it turned out very well, and it's all I can do to keep from eating this with a spoon out of the jar. So good!

  • 20 Nov, 2011

    I used this carmel sauce in the chocolate carmel sandwich cookies and the sauce was the best I've ever had. Didn't care for the chocolate cookies but the sauce and frosting was exceptional.

  • 27 Oct, 2010

    The other thing about the sugar turning quickly is that if you are using a good pan, such as one with a copper bottom, they retain lots of heat so pull it off a bit earlier than you anticipate and the residual heat will turn it. When I do caramel I add the cream off the heat and then return it just to smooth it out. Never had any problems with it. Good luck.

  • 7 Feb, 2010

    Perhaps your heat was too high. On my stove, 7 would be medium-high on any other stove, but on mine it's high. Don't go by minutes - if your heat is hotter than what was used in the recipe, it's going to cook faster of course. Go by color of the sugar. One other thing - you really have to act quickly with sugar. A matter of seconds and it'll be burnt. It can't hurt to remove the sugar from the heat and stir everything in. You can always return it to the heat to cook it longer if need be.

  • 9 Nov, 2009

    Mine ended up burned!! Why doesn't the recipe call for using a candy thermometer? 3 3 minutes seems to have been too long. Are you supposed to leave the pan on the heat while adding the butter? and while adding the cream. I am not happy with this recipe.