Caramel Sauce

This thick, gooey caramel sauce can be gently heated and used as a dip for apple wedges or banana slices—or even salty pretzel sticks.

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  • Total Time:
  • Servings: makes 1 1/2 cups

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  • 1 1/2 cups sugar
  • 2 tablespoons water
  • 3/4 cup heavy cream

How to make this recipe

  1. In a medium saucepan, combine the sugar and water. Using a wet pastry brush, wash down the side of the saucepan to remove any sugar crystals. Cook over high heat until a medium-amber caramel forms, about 8 minutes. Remove from the heat and stir in the cream. Return to the heat and cook for 1 minute, stirring the caramel until smooth. Transfer the caramel to a bowl and let cool.

Make Ahead

The sauce can be refrigerated for up to 1 week.

Contributed By Published January 2006

455017 recipes/caramel-sauce-snyder 2013-12-06T23:15:12+00:00 Deborah Snyder fall|winter|last-bite|american|desserts|dips-and-spreads|sauces-and-condiments|fast|make-ahead january-2006,deborah snyder,lever house,caramel sauce,fruit dip,dessert sauce,dessert dip recipes,caramel-sauce-snyder 455017

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