Port Caramel Sauce

  • Total Time:
  • Servings: Makes about 1 1/3 cups

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  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/2 cup light brown sugar
  • 1/3 cup plus 1 tablespoon ruby port
  • 1 cup heavy cream
  • 1 tablespoon pure vanilla extract

How to make this recipe

  1. In a heavy, medium saucepan, cook the granulated sugar over moderately high heat, stirring occasionally, until melted. Continue to cook, without stirring, until an amber caramel forms, about 3 minutes. Remove from the heat. Add the light brown sugar and stir until smooth. Return the caramel to the heat and carefully add the port; the caramel will harden slightly. Cook, stirring, until the sugar dissolves. Add the cream and cook, stirring occasionally, until thickened, about 6 minutes. Remove from the heat and stir in the vanilla. Transfer the sauce to a pitcher and serve warm.

Make Ahead

The sauce can be refrigerated for up to 1 month; rewarm.


Cooking Club Tip: A fast and easy way to make the port caramel sauce is to reduce the port in a saucepan until it has the consistency of syrup, then add store-bought caramel sauce and warm through.

Contributed By Published October 2003

458587 recipes/port-caramel-sauce 2013-12-06T23:42:51+00:00 Vicki Wells american|french|desserts|sauces-and-condiments|fast|make-ahead october-2003,Vicki Wells,caramel sauce,port sauce,dessert recipe,port and caramel recipes,port-caramel-sauce 458587

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