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Caramel Sauce

Caramel Sauce

What does it take to make an incredible caramel sauce? Just 3…yes, three ingredients. Perfect timing and not being distracted by any social media will also ensure a superb sauce that will make your stomach flutter with excitement and your eyes tear up in delight. Seriously! I’m not kidding. It happened to me.

Come on…look at this sauce?!? Aren’t you getting just a wee bit excited? Maybe it’s just me and caramel. Oh, caramel. You tempt me so.

Caramel Sauce
Caramel Sauce

Whisk in the butter.

Whisk in the cream. Now look at this gorgeous caramel sauce! It wasn’t that difficult, right? My words of advice are to make sure you have your butter and cream right there ready for the pan. When the sugar melts, you need to move quickly. Also make sure you aren’t using your smallest pan in the house. This sauce may not look like a lot but it will foam up and it is hot! Don’t be tempted to dip your finger in it. I’m warning you to be patient and let it cool a while. Then you just dip in your spoon. Go ahead, dig in! It is amazing!

I used the recipe from Simply Recipes.

Caramel Sauce

by Savoring Italy
Prep Time: 3 minutes
Cook Time: about 7 minutes

Ingredients (Makes a little over 1 cup of s)
  • 1 cup of sugar
  • 6 Tbsp butter
  • 1/2 cup heavy whipping cream
Instructions
In a 2 (or 3) quart pan, melt the sugar over medium heat. Whisk the sugar as it melts to make sure you don’t burn it. As soon as sugar comes to a boil, stop stirring. You should have a liquid sugar that is a dark amber color. 
Add the butter and stir it in. Remove the pan from the heat. 
Slowly add the cream to the sauce (take caution as it is very hot and it may foam up). Whisk the sauce until it is nice and smooth.
Pour into a jar and and store it in the fridge for up two weeks. Heat up before serving.

Reader Interactions

Comments

  2. Renee says

    June 11, 2013 at 8:59 am

    Oh, caramel – sweet, heavenly caramel!!! And so true not to get distracted. It's quite tricky and needs loving care and attention.

    Reply

  4. Maureen says

    June 11, 2013 at 11:01 am

    Caramel is sooo good! I make mine the same way but because of a pretty nasty dairy allergy I substitute Earth Balance sticks and full fat coconut milk. Makes a yummy ice cream topping or my favorite is to use it like a glaze over a bundt cake.

    Reply

  13. Lisa says

    June 15, 2013 at 12:55 am

    I could drink that caramel sauce straight from jar! I LOVE that first photo, food porn to the 100th degree! Is there anything you make that isn't amazing? I'd say NO. 🙂 xo

    Reply

  14. laurasmess says

    June 19, 2013 at 7:38 pm

    Yum. Just… yum. I love caramel but I tend to make it as I use it rather than storing it for ease of use. Now I'm wondering why I don't keep a jar in the fridge! I'll have to change that… using your recipe. Thanks! Gorgeous photos too!

    Reply

  18. Pat Riddell says

    July 19, 2013 at 6:36 pm

    I have attempted to make this sauce twice and both times it crystallizes on me while I am in the "boil until it turns amber color" process. What am I doing wrong? thanks, Pat

    Reply

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