Caramel Sauce

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"If you love old fashioned caramel, this is the recipe for you, no corn syrup or brown sugar shortcuts. But no matter which recipe you use, there are a few tricks to making the perfect caramel."

Original is 8 servings


  • Serving Size: 1 (53.3 g)
  • Calories 186.5
  • Total Fat - 9.9 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 30.7 mg
  • Sodium - 128.3 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 0 g
  • Sugars - 25 g
  • Protein - 0.3 g
  • Calcium - 9.6 mg
  • Iron - 0 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Here are my tips. First, use a large, heavy pot, at least twice the size you think you'll need, and the heavier the better. Next, the sugar water must not be stirred until adding the cream. And a candy thermometer is a must, at least until you've got a good eye for when to turn off the heat.

Step 2

Have all ingredients measured and ready to go. Add the sugar to the pan and spread evenly, then add water to fully moisten the sugar.

Step 3

Place pot over medium-low heat and cook until sugar dissolves, 5-10 minutes. Do not stir!

Step 4

Increase heat to medium and boil uncovered until sugar turns the color of honey, about 10 minutes. You may gently swirl the pan, but do not stir! When mixture reaches 340 - 350° F, remove from heat.

Step 5

Immediately add cream, all at once. Stand back while doing this, because it will violently bubble. Add butter and stir until caramel smooths out. Sauce will thicken as it cools.

Step 6

You may add salt at this point if desired, but start with just a dash.

Step 7

NOTE: The easiest way to prevent crystallization is by using a wet pastry brush to wash down the sides of the pan, but be careful, the mixture is very hot. Alternatively, you can put a lid on the pan for a minute or two when you see crystals forming. Steam will form, washing down the sides of the pan*


No special items needed.

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