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Creamy Caramel Sauce


Makes about 3/4 cup


  •     3/4 cup sugar
  •     1/4 cup water
  •     6 tablespoons light corn syrup
  •     1/2 cup heavy cream
  •     1/2 teaspoon vanilla


Step 1: In a heavy saucepan simmer sugar, water, corn syrup, and a pinch salt, stirring, until sugar is dissolved.

Step 2: Boil mixture, without stirring, until a golden caramel. This may take up to 15 minutes (depending how hot your burners are).

Step 3: When the mixture is a golden caramel color, remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute.

Step 4: Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving.

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