Sweet and slightly salty, buttery and deliciously caramel, this sauce is heavenly. Fabulous on ice cream, it would also be perfect drizzled over these bars or in any type of application you can dream up (brownies, cheesecakes, cookies – oh my!). Seriously, the options are endless and this caramel sauce is a main staple in my house now. It warms my heart to open my refrigerator and see the jar of caramel sauce cuddled right up to the jar of hot fudge sauce. Two little allies in my corner when I need a healthy dose of food therapy.
One Year Ago: Kitchen Tip: Menu Planning 101
Two Years Ago: Peanut Butter Crunch Snack Balls
Three Years Ago: Chiang Mai Noodles
Divine Caramel Sauce
Printable Version with Picture
Printable Version
*Update 1/26/11: I’ve added step-by-step pictures below the recipe to give you an idea of what the color of the sugar should be before taking it off the stove to add the butter and caramel. One main key to the success of this recipe is letting the sugar and water dissolve for 6-10 minutes on low heat before bringing it to a boil. If this step is rushed the sugar can clump and the sauce will be ruined. Also, you’ll notice that this batch of caramel sauce is a bit darker than the one in the above photos. That should tell you that there is a little wiggle room in when exactly to take the sugar off the stove. Just look for a dark amber, caramel color and you’ll be good to go! Each batch will probably be a little bit different in color.
*Makes about 1 1/2 cups sauce
INGREDIENTS:
1/4 cup water
1 cup sugar
1/2 cup (1 stick) butter, cut into 8 pieces
1/2 cup heavy cream
1 teaspoon vanilla
pinch of salt
DIRECTIONS:
In a small, heavy saucepan, combine the sugar and water. Set the pan over low heat and stir the mixture gently until the sugar is dissolved. I don’t ever get a completely clear syrup but I let it warm over medium-low heat (a 3 on my stovetop) for at least 6-10 minutes before moving to the next step. To be sure the sugar is dissolved, I’ll dip a spoon in the sugar mixture and then gently slide my finger over the mixture on the spoon and take a taste. If the sugar is dissolved, the syrup will be smooth and not at all grainy. If you still feel grains of sugar, keep stirring over low heat until it is completely dissolved. Make sure the sugar is completely dissolved before letting the mixture come to a boil. Once the sugar is completely dissolved, increase the heat to medium or medium-high and bring the syrup to a boil. Cover the saucepan and let the syrup boil for 2 minutes. Uncover, reduce the heat to medium, and continue to boil the syrup until the edges start to turn golden brown. Carefully and gently stir the syrup until it turns a deep amber, caramel color. On my stove, this takes about 5-7 minutes.
Remove from the heat and add the butter. Gently stir until the butter is incorporated. Stir in the cream. If the sauce becomes lumpy and isn’t whisking together, set the pan over low heat and stir until smooth. Stir in the vanilla and salt.
Serve the sauce warm or at room temperature. Store the sauce in a jar or airtight container, tightly sealed, in the refrigerator for up to 1 month. Reheat on low power in the microwave or in a saucepan, adding a tablespoon of two or water, if needed, if the sauce is too thick.
Recipe Source: from Joy of Cooking
*Click on the collage below to see a larger view. A new browser window will open with the step-by-step pictures. Click on the image again in the new browser (your mouse should be a magnifying glass) to make it even larger.
{ 57 comments… read them below or add one }
Oh MY!! This looks soooo yummy!!! Makes my mouth water!!!
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A healthy dose of food therapy, and your companions comforting you from the fridge. I can relate. Lately I’ve been collecting butter, way too much, because just knowing it’s there makes me feel like some cathartic baking is a thought away. I’m making those sauces!
Drool drool drool!
I have recently become friendly with Caramel, so this sauce fits right in! Thanks.
Mel, that first picture is incredible! yum, I want to eat it straight off the spoon!
Just wanted to let you know that I discovered your blog through Leigh Anne’s blog. You have so many recipes that appeal to me that I don’t know where to start!! Looking forward to making Chicken Dumpling Soup tonight!
Mel- your photo makes me want to seriously lick my computer screen! I know…don’t judge, though!
I make caramel sauce all the time, but I have never added butter. This will be the recipe I try next! YUM!
Nom! Delicious caramel.
I am a caramel-a-holic! This looks and sounds great!
So I’ve confessed to you my aversion for chocolate. Well, this is where I make up for that. I love, love, love anything caramel and will be stocking my fridge with this from now on.
Seriously Mel, that first picture is stunning! It made my mouth water to look at it. You multi-talented woman, you!
I am not going to lie…I have gained 10lbs since I have started eating all your goodies in the last year! I need a dose of Mel’s Kitchen Cafe Therapy!
I cannot wait to try this and the hot fudge recipe. I have been looking for one for a while!! As always…thanks!!
This sounds amazing!!!
Hey Mel, cool website. Would this sauce work on popcorn and/or in english trifle. (hopefully no english trifle makers are saying ‘what in the world is she talking about….). Thanks for your and your readers experience and suggestions.
I am seriously thinking this looks just about as close to heaven as you can get! Just give me the spoon!
Is it completely terrible that I feel like I could just go at this with a spoon?
Of course, some ice cream wouldn’t be a terrible vehicle either. Great recipe!
conniep – I’m not sure I would use this on popcorn, it might soggy-up the popcorn a bit. But yes, in a trifle – perfect.
I love caramel, and this does indeed look like a divine sauce. Yum! As Beauty and the Feast said, I could happily eat this with a spoon straight from the jar!
That stuff looks wicked good and not that hard to make either. The sweet and” slightly salty” gets me every time.
Hey there, just got this recipe referred to me. This looked good, so I tried to make it. Can you give me a temp for when you would see the carmel turn brown? Mine never did and it turned into hard sugar clumps. I’m used to making my own corn syrup, so I’m not sure what happened.
wow. Now I’m craving an ice cream sundae!
Hi this is Ashlie Stroman’s mom and we wanted ot know if you have ever canned this for storage? If so how do we do it? You are Awesome! keep up the great cooking.
Becky
Hi Becky – I’ve never canned caramel sauce or hot fudge sauce for food storage mostly because they keep for so long in the refrigerator…that and I don’t have a pressure canner which I’m pretty sure you would have to use for something like this. You might try googling the issue since I’m definitely not an expert in the matter!
Miller Family – I didn’t use a temperature to gauge the sugar – I went by the color of the sugar but I just looked at this article for reference and this is just a guess, based on that info, but I’m thinking the temperature would be around 345 to 350 when you take it off the heat and add the butter and cream. Sorry it didn’t work out for you – that’s odd that your sugar never turned color.
I had the same problem as the miller family. I tried it twice yesterday and the second time when it turned to sugar crystals, I added the butter anyway and dissolved it again on the stove and added all the rest of the ingredents too, but it turned out more like a butterscotch sauce. Which don’t get me wrong is yummy, but also is definately not caramel. I think I take for granted that all your recipes usually work out for me on the first time, because it totally ruined my day.
Any idea what i can do better next time?
Oh wow!
Now I feel like making this and a dessert to go with it!
Elizabeth – never fear! I’m remaking this tomorrow to take step-by-step photos and analyze the recipe more. I’ve made it several times with no trouble but if two of you had issues, it’s worth a retest. I’ll let you know!
i always sigh when a recipe lists a pinch of salt because i know that inevitably, that pinch is gonna become a heap. some days, it even turns into a mound. i like me some salt (and i love me some caramel).
say…cara-mel. mel’s caramel. ha.
so the last picture that is labeled “beauty” I hear that word in my head via Rick Moranes (sp?) from “Strange Brew.” Tell me you’ve seen that show. And I love the term food therapy. You’re onto something big there.
PS- I am a fairly infrequent/lame commenter, however I wanted to let you know #1 your creamy chicken and vegetable with cream cheese soup has graced our table MANY times this winter, delish! and #2- glad to see you on FB. I was out of chocolate chips the other day and as I was going to the store to buy more, I thought at least this isn’t a blizzard like Mel had to face when she was out of chocolate chips.
Yum! Yum! Yum! My kiddos love it when I drizzle caramel over their apples! The thought of never buying caramel again brings the biggest smile to me!!! Can’t wait to try this! I absolutely LOVED your cornbread recipe! I make it atleast once a week ! I even blogged about it ~ if you have a chance to stop by my blog I hope you like my entry! Blessings, EMichelle
I think I’d eat that with a spoon!
Oooooooooooooh, I need to make THIS!!! I – like so many others – just want to lick my screen! I love caramel sauce over all others (I know, kooky, right?!). Also, it’s been a while since I’ve dropped in — love the new look of your blog!!!
Mel,
Thanks so much for the updated step by step pics, I’ll have to try it again now! I don’t know how you find the time with your 4 boys, but I know we sure appreciate all your yummy recipes! Tonight we are having soft wrap bread pitas…. yum!
nice picture of the sauce running over.
I made this delicious sauce yesterday. The first attempt was a disaster. I couldn’t get the sugar/water to become amber and suddenly it was a big, white clump. I started another batch and used warm water with the sugar and was extremely patient. It took much longer than yours I think. However, the second batch was scrumptious. Thank you for posting this.
I made this and followed your step by step instructions. It tastes delicious, but it’s very runny, I just wanted to make sure that it is supposed to be runny. Thanks,
I tried this today and it was a sugar clump nightmare. I read that some others had a hard time and perhaps warm water would help but I kept it on low for 20 plus minutes and the water seemed to evaporate instead of the sugar dissolving. Do you stir yours while it’s on low or do you just let it sit? I will have to try again because it looks yummy!
Hi Lisa – does the caramel turn clumpy and hard after you add the butter and cream or while it is boiling covered? I stir my sugar/water mixture until the sugar is dissolved (up until I bring it to a boil and cover it).
It was when I was stirring the sugar on low. It was wierd, like it needed more water which I added and it made it worse. I actually just finished making it again with great results. I don’t know what the difference between the two times was. But I think it’s a keeper now!
I didn’t have any problems with the sugar clumping or turning color, however the sauce never thickened..any ideas as to why?
…and it has this odd poisonous after taste..
Chelsea – um, poisonous = bad so I suggest dumping out that batch and trying again, if you dare. I have no idea why that would be happening.
Ha-I had to laugh at the comment/situation. Should the sauce thicken almost immediately after adding the butter/cream?
Chelsea – the caramel will definitely thicken more upon cooling. Mine is always a little thin (but not overly so) after cooking and adding the butter and cream. It thickens up nicely after cooling and refrigerating. Then to serve, gently reheat. It doesn’t need to be piping hot, just gently warm so it stays on the thick side.
I tried again this afternoon and had the same issue with the taste (poisonous is the only way I can describe it..chemically)..the sauce thickened more than last time, however. I have made peanut brittle numerous time without problems..could it be my non-stick pan? ugh, so disappointed
Chelsea – I really am not sure why this would be happening. You may be on to something with your nonstick pan – I’ve only ever used a stainless steel pot with no coating on it, but I’m not sure.
Love your site! I tried this today TWICE and both times right as it was turning brown on the edges it hardens into sugar clumps in seconds! SO FRUSTRATING. The second time I took nearly an hour to make it…making sure I wasn’t rushing the steps, etc. I usually love your recipes… thanks for always sharing!
It helps to add a bit of lemon juice or cream of tartar to this formula. By nature, sugar will try and re-crystallize after melting. To prevent sugar clumps and the like, add a bit of lemon or tartar if you see it starting to seize up. It will not change the flavor, but it will smooth out the texture.
I too had the problem with the crystalized sugar. The trick is to use a true, heavy bottomed copper pot. You can still make it in a regular pot it just takes longer. If it does crystalize, just keep cooking it and it will turn back to liquid and then you can finish the caramel sauce. It has a slight burnt/toasted taste but is still delicious. Hope this helps!
I LOVE the flavor of the caramel, but I didn’t like the texture as it was more grainy than I thought it should be. Do you think it’s because I didn’t take enough time in the first step (on low before boiling), or because I should have taken longer in the last step after mixing to clear out the clumps?
I also intended to come with specific degree questions, but you answered that already.
Thanks!
Monica – the graininess probably came from crystallized sugar and what that does to caramel…meaning if there are any crystallized spots of sugar on the edges of the pan that somehow get reabsorbed into the caramel, it can make the whole batch a little grainy instead of smooth and silky. Sometimes that happens if you stir too vigorously (splatter the sides of the pan) or agitate the sugar mixture too much. I hope it works out better for you if you try it again!
We tried this tonight and it was PERFECT. It took a little longer than the estimated times for the sugar to dissolve and the mixture to start turning brown. Thank you so much for sharing this – this is the first time I’ve made caramel sauce successfully!
I just made this tonight as part of an all caramel gift basket for my dad’s birthday. I must say I’m really upset that I only made enough for him! It is so stinkin’ good. Thanks for the in-depth directions and pictures!
I tried this twice and both times it had a bitter taste. Any suggestions what I may have done wrong? I’m wondering if I over cooked in the last step maybe.
Hi Tammy – do you think you are overcooking the sugar mixture (past the golden amber stage)? That’s the main reason I can think that would add a bitter taste to the sauce.
We have always loved your recipes, but we tried this twice today. What a waste of butter and cream. First time the sugar just hardened into clumps like other readers have said. Second time, after more than 20 minutes, it finally turned golden color. Followed step by step instructions exactly, except we added the salt and vanilla since the step by step instructions don’t ever say to add those ingredients. It is very runny and is not carmel at all. It is butterscotch. We don’t like butterscotch. Will be making my tried and true carmel sauce instead.
This is wonderful. Mine turned out great, thanks to your pictures of each step!
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