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Caramel Sauce

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Caramel Sauce Recipe Caramel Sauce Recipe

Richly flavored and absolutely delectable, this thick (yet pourable) sauce is ideal on ice cream, and the perfect topping for a square of cake: chocolate, yellow, apple, pumpkin...

At a glance

Prep
Total
Yield
1 1/3 to 1 1/2 cups

Ingredients

Choose your measure:

  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons cold water
  • 6 tablespoons butter, melted
  • 1/2 cup heavy cream or whipping cream
  • 2 teaspoons vanilla; or 1/4 teaspoon butter-rum flavor or butterscotch flavor; or 1 tablespoon rum

Instructions

  1. Place the sugar, salt, and water in a deep, heavy-bottom saucepan; it should be at least 2-quart capacity, as the syrup will bubble up during preparation. Stir to combine, and heat over medium-high heat, stirring to help it along, until the mixture starts to bubble.
  2. When the mixture comes to a boil, reduce the heat to medium and watch carefully. The syrup will begin to turn golden around the edges. Shake the pan in a swirling motion to keep the syrup moving, and to prevent the edges from burning before the center colors. Stir the edges in towards the center occasionally.
  3. After a couple of minutes, the syrup will begin to darken. If it looks like it's getting dry/crystallized on top, stir until it's syrupy again. As soon as it's a rich amber color, remove it from the heat and stir in the butter; the whole cooking process, start to finish, will probably take no more than 5 to 10 minutes, so don't walk away.
  4. Once the butter has been absorbed, stir in the cream. Stir until smooth; don't worry, it'll seem lumpy at first, but will smooth out. Add the vanilla or flavor of your choice; butter-rum is tasty. Or stir in a tablespoon of rum.
  5. When the sauce is smooth, let it sit in the pan for a couple of minutes before pouring it into a glass or ceramic container to cool. Cool to room temperature, and store in the refrigerator. Reheat briefly before serving.
  6. Sauce will stay good in the refrigerator for at least several weeks.