Food & Cooking Recipes Dessert & Treats Recipes Caramel Sauce for Chocolate Pudding Cakes 3.4 (42) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 6, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Yield: 2 cups Top our Warm Chocolate Pudding Cakes with this delicious and easy caramel sauce. Ingredients 1 cup sugar 6 tablespoons (¾ stick) cold unsalted butter, cubed ½ teaspoon coarse salt ½ teaspoon vanilla extract ½ cup heavy cream Directions 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. Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble). Whisk in cream. 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. Rate it Print