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Under 30 Minutes

Caramel Sauce

Top our Warm Chocolate Pudding Cakes with this delicious and easy caramel sauce.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Source: Everyday Food, October 2009


  • 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


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

  3. Whisk in cream.

  4. Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)

Cook's Notes

Other uses for this 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.


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