Creamy Caramel Sauce

posted in: Desserts, Dressings & Condiments        date:

Caramel Sauce

One of my weaknesses is espresso. I love it in any form, especially when it’s in a caramel latte. I don’t really like the artificial flavor syrups that some places use in their lattes. If I’m going to drink a caramel latte, I want it to have real caramel sauce in it. I guess you could say caramel is another one of my weaknesses. I recently had a delicious caramel latte (with homemade caramel sauce) at a local coffee shop, and I was inspired to make my own caramel so that I could enjoy caramel lattes whenever my heart desires. Having this caramel in the refrigerator has been both a blessing and a curse. Knowing it’s in there makes me want to put it on everything, but having it in there means it’s ready when I want it.

Caramel is relatively easy to make. The key is to focus and not try to unload the dishwasher or something while your caramel is cooking. When looking for a recipe, I had to look no further than David Lebovitz. Since he’s the ice cream king, I knew his caramel sauce would taste amazing. He actually has a wonderful step-by-step photo tutorial that’s definitely worth checking out if you’ve never made caramel.There are two methods to making caramel: wet and dry. This recipe uses the dry method, which means no water is added while the sugar caramelizes. The sugar does get incredibly hot, so make sure to be extra cautious while working with it. If you’ve never made caramel, you’re missing out. It’s not that hard, and the results are totally worth it. I will warn you, though, you’ll want to top nearly everything with it. I’m already working on a gelato recipe using this caramel and can’t wait to share it (assuming it turns out).

Caramel Sauce

  • YIELD: 1½ cups
  • 1 cup sugar

  • 1¼ cups heavy cream

  • ¼ teaspoon coarse salt

  • ½ teaspoon pure vanilla extract

  • 1

    In a large, deep  saucepan, spread the sugar in an even layer and place over low to medium low heat. Watch it carefully. Once it starts to liquefy around the edges, use a rubber spatula to very gently stir it towards the center. Continue gently stirring until all of the sugar is melted, but take care not to over stir. Once the caramel reaches a deep amber color, immediately remove it from the heat.

  • 2

    Carefully whisk in half the cream, which will bubble and steam quite violently. Stir until the cream is thoroughly combined, then whisk in remaining cream. Stir in the salt and vanilla. If any sugar has hardened, place the saucepan over low heat and whisk until smooth. The sauce can be stored for up to 2 weeks in the refrigerator. It can be rewarmed in the microwave or in a saucepan set over low heat. Add additional cream if the sauce is too thick.

COMMENTS: ( 25 )
  • The Café Sucré Farine

    Oh, wow! Does this look yummy! I love the deep caramel color, can’t wait to try this!

  • Blog is the New Black

    Oh yum! 🙂

  • I’m not sure why, but I’ve always been intimidated with regards to making caramel sauce. But I love it so much (who doesn’t?!) so I really need to give this a try – especially in the summer so I can douse my ice cream in it. 🙂

    • Courtney

      Yes, it’s perfect for dousing. I’d like a side of ice cream with my caramel, please. 😉

  • That looks SO good Courtney! I wouldn’t be able to trust myself with a whole jar of caramel sauce in the fridge 🙂

  • Oh my gosh. I love caramel too although I’ve never made it at home. Not sure if that’s a good idea around here. I think I’d be topping everything with it too – including my spoon =)

  • Oh my! This looks amazing.

  • I am trying this tomorrow. It looks so yummy! 🙂

  • The Food Hound

    I know! Caramel is so easy to make, I will never buy it again! I would eat it with everything if I could!

  • Oh Yum! I love caramel! That looks so good. There is nothing better than homemade caramel but I’ve never attempted it myself. Good to know its not that difficult!

  • What a great recipe to make your own caramel sauce. Looks delicious!

  • Laurel

    All I need is that jar and a spoon! Yum! I’d love for you to submit this to the M&T Spotlight at

  • Such a pretty color…and I could eat this by the spoon as well. Can’t wait to see how your gelato comes out!!!

  • Goodness this looks goooood! I just need a spoon and the jar 🙂

  • I can’t believe I’ve never had homemade caramel before! An ice cream maker is on my birthday list this summer, and I already know what i will be using to top my first batch of ice cream! This looks amazing!

    • Courtney

      You’ll love your ice cream maker when you get it! I’m addicted to mine. 🙂

  • Oh my…this looks incredible!!

  • One of my all time favorite things to eat!!! YUM

  • I’m addicted to espresso. I never thought to add caramel to it. I usually drink it with milk and a little cocoa powder. Caramel sounds delicious. I’ll have to try it.

  • Mary Sue Sylwestrzak

    This recipe looks so good and very doable! My question: will it still work if you veganize it–say substitue a non-dairy heavy cream, like Mimic Cream? Thanks!

  • Lily

    That caramel sauce just looks amazing! Definitely going to have to give this a try!

  • Pingback: Vanilla Bean Caramel Sauce » Annie's Eats()

  • brenda

    looks good. yum

  • Vanessa

    I have been trying to make this caramel sauce for weeks and the first time I burned it. Well I finally made it for Thanksgiving and had some trouble, but it finally came out and it was delicious!! It also was not as dark as yours, but it still tasted great! Hopefully the next time I make it, it will be easy..LOL! Great recipe! Thank you!