Caramel Sauce


Caramel Sauce | From My Sweet Heart

I always think that it’s a smart idea to develop a repertoire of good, simple, basic recipes.  They are always there to fall back on in a pinch, stand in for something else, and be the basis or sidekicks for other great recipes.  A fantastic caramel sauce is one of those basic necessities.  I especially love to warm this in the fall and dip slices of fruit in it!  I love to bake this in apple or pear pies. And of  course, it’s great drizzled over ice cream!  I’ve even put this delicious caramel sauce into frostings!  However you choose to use it….it’s one of the simplest things to make and keep on hand…..

…..I ADORE this sugar sticky sweet stuff!


Caramel Sauce | From My Sweet Heart

Yields:  approximately 3 cups

Level of Difficulty:  easy



  • 2 cups of granulated sugar
  • 1/2 cup of water
  • 1 1/2 cups of heavy cream
  • 2 teaspoons of pure vanilla extract
  • 2 Tablespoons of unsalted butter
  • 2 big pinches Fleur de Sel, or other good quality sea salt

In a medium heavy bottom saucepan, mix the water and sugar.  Cook over low heat for 5-10 minutes until the sugar dissolves, but do not stir!  Increase the heat to medium and boil, uncovered for about 5-7 minutes, until the sugar turns a warm, chestnut brown.  (Sounds like a hair color!)  Swirl the pan to stir the sugar.  But watch carefully at this point because it can go from caramel to burnt sugar very quickly!  Take the pan off of the heat and slowly and carefully add the cream and vanilla.   The cream will bubble and splatter and the caramel will solidify.  Add the butter and salt.  Simmer over low heat, stirring constantly until the caramel is well mixed and the sauce is smooth.  Cool at least 4 hours.  The caramel will thicken as it cools and will keep for up to 2 weeks, refrigerated.


Caramel Sauce | From My Sweet Heart

Enjoy and come back and tell me how you used this sugar, sticky, sweet stuff!


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    • Anne says

      Cassie! AWESOME idea to add it to coffee! And I find I like adding a bit of salt to most things which are meant to be sweet!

  1. says

    Oh my gosh I’m drooling this looks sooo good!! I haven’t made caramel since culinary school, your post makes me want to get back into the habit. You’re making me so hungry right now lol I’m going to check out your Irish cream shots post next =]

  2. says

    Oh, I have SO buzzed this one! I love to make/eat/cook with caramel sauce….oooh, I hate that my doctor has put a limit to all the ooey, gooey stuff I want to make! Will you make them for me? As always, FAB pictures, recipe, everything…you’re a Dessert Rock Star!

    • Anne says

      Ann….I will make all the ooey, gooey stuff! But truth be told….I don’t eat it all either. Fortunately I work in a pretty good size office….so I have lots of wonderful taste testers! Thanks so much, Ann. You always make my day! : )

  3. says

    I’m all about gooey, sticky caramel sauce, and this one looks just perfect for me… especially since there’s just a hint of salt to keep it from being overwhelmingly sweet.
    In fact, I’d probably eat this stuff right out of the jar with nothing more than a spoon (and, let’s be honest, I’d probably skip the spoon and use a finger instead… less dishes to wash later). :)

    • Anne says

      Alicia…thank you so much! And if you are a big caramel fan as I am…..then you will love both the cake and the sauce. And the sauce is super simple….sweet, rich and buttery! : )

    • Anne Boeckl says

      Hi Dawn! I’ve never really canned this. I love to collect old glass jelly jars, so I usually store it in a covered glass jar in the fridge. I’m hoping to learn about canning and preserving in the upcoming months. But I would just store it covered in the fridge when you are not using it! : )

    • Anne Boeckl says

      Hi Barbara…this sauce will keep for 1-2 weeks, covered, in the refrigerator. But you are right…I’ve never had mine last more than a day or two! I hope you like it! : )

    • Anne Boeckl says

      Hi Marlene! I, personally, have never tried to freeze caramel sauce (I never have any leftover, it’s too yummy!). But I’ve read that you can freeze it for up to 3- 6 months, thawing it in the fridge, before rewarming it before use. I would probably not freeze it in glass. And I’ve read that you may fill ice cube trays (about a Tablespoon worth) and take out the quantity you need to use. Again….I’ve not tried freezing caramel before…but you’ve got me thinking about making a batch to see what happens! Please come back and let me know your results if you do! : )

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