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Caramel Sauce

  • yield: Makes about 2 cups




  • 1 cup sugar
  • 2 tablespoons corn syrup
  • 1/2 cup heavy cream
  • 1/4 cup creme fraiche or sour cream
  • 1/2 teaspoon coarse salt


  1. Step 1

    In a medium saucepan, mix together sugar, corn syrup, and 1/4 cup water until sugar is moistened. Place over medium-high heat and bring to a boil, brushing down sides of pan with a pastry brush that has been dipped in water, until deep amber in color.

  2. Step 2

    Gently swirl saucepan to ensure sugar mixture is well combined. Remove from heat and carefully add heavy cream; mixture will bubble. Stir in creme fraiche and salt. Transfer sauce to a glass container and let cool at room temperature until thickened, 1 to 2 hours.

The Martha Stewart Show, March 2011



Reviews (1)

  • naokiutsunomiya 8 Jun, 2011

    i like