Caramel Sauce

  • Servings: MAKES 1/2 CUP

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  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract

How to make this recipe

  1. In a small saucepan, heat the cream just until small bubbles appear around the edge. In a medium saucepan, cook the sugar with the water over high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until a light honey-colored caramel forms, about 5 minutes. Remove from the heat and carefully stir in the scalded cream. Let cool for 1 minute, then stir in the vanilla. Serve warm.

Make Ahead

The caramel sauce can be refrigerated in an airtight container for up to 1 week.

Contributed By Published September 2001

457111 recipes/caramel-sauce-cullen 2013-12-06T23:15:12+00:00 Peggy Cullen last-bite|desserts|sauces-and-condiments|fast|make-ahead|staff-favorite september-2001,peggy cullen,caramel sauce,dessert sauce,homemade caramel,ice cream topping,condiment recipe recipes,caramel-sauce-cullen 457111

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