Caramel Sauce

  • Total Time:
  • Servings: 1 1/4 cups
  • Time(Other): plus chilling

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  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1/3 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

How to make this recipe

  1. In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly. Cook over moderately high heat for 2 minutes, stirring constantly. Add the cream and boil for 2 minutes longer. Transfer the caramel sauce to a pitcher. Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.

Make Ahead

The caramel can be refrigerated for up to 1 week. Whisk to combine before serving.

Contributed By Published March 2008

483151 recipes/caramel-sauce 2013-12-06T23:15:07+00:00 Lisa Ritter candy-and-sweets|desserts|sauces-and-condiments|basic-easy|fast|make-ahead march-2008,Lisa Ritter,big sugar,dessert toppings,cheesecake toppings,caramel sauce recipes,caramel-sauce 483151

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