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
Caramel Sauce

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

  3. Whisk in heavy cream.

  4. Pour into a heatproof container and let cool.

Cook's Notes

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.


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