Dessertlover's Classic Caramel Sauce

Dessertlover's Classic Caramel Sauce

Dessertlover

"This is your basic caramel sauce, nothing fancy. In my opinion, a good starter recipe to maybe change to your liking afterwards."
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Ingredients

55 m servings 150 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes.
  2. Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 112
  1. 134 Ratings

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Most helpful positive review

The only way to get a nice dark color... is to put the sugar in a pan by itself, sugar melts when heated...then browns. Then add butter, then hot Boiled water & hot boiled cream...then the vani...

Most helpful critical review

Against my better judgement, I decided to give this recipe a try. This absolutely didn't work for me. I followed the recipe (and ingredients) exactly and ended up with a watery, sugary...?....so...

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The only way to get a nice dark color... is to put the sugar in a pan by itself, sugar melts when heated...then browns. Then add butter, then hot Boiled water & hot boiled cream...then the vani...

This is the perfect "base" recipie! I did use half brown sugar and half white sugar to give it a little bit more chew. Also, I was using this caramel for a topping on my Snickers Brownies so I a...

So delicious! I used Spiced Rum instead of water and evaporated milk instead of cream and it was delicious!

This is absolutely delicious! Important to do exactly as the directions indicate and DON'T stir until the sugar dissolves. I made only 1/2 of the recipe and it made about 3/4 of a cup. Easy, ...

This sauce turned out wonderfully. It seemed like a large quantity so I halved the recipe prior to making it, and I still had plenty. A nice smooth texture.

This recipe was fantastic; exactly what I was looking for to make a caramel dip for snacking on apple slices. To those who had this turn out as a thin, creamy mess, you must simmer the sugar unt...

Mmm this is recipe is just what I was looking for in a caramel sauce. It is a bit tricky to make though...after reading reviews I decided to add 1/4 c. brown sugar and 1/2 c. white (for a half b...

I needed this recipe as a base but I'm impatient. I used brown sugar instead of white and I melted the sugar with the butter until it started getting thick. I then added the cream as described...

Against my better judgement, I decided to give this recipe a try. This absolutely didn't work for me. I followed the recipe (and ingredients) exactly and ended up with a watery, sugary...?....so...

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