Sauced: Caramel Sauce


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Caramel Sauce


[Photographs: Joshua Bousel]

While my pizza was my barbecue team's best showing at a grilling competition a couple weekends ago, our pecan-stuffed apples also got us a call in ninth place in the apple dessert category. While I watched other teams turn in elaborate apple tarts and cakes done on the grill, I thought we wouldn't break the top ten, so our placing was a bit of surprise—one that I credit a lot this incredible caramel sauce.

In considering what to do for a grilled apple dessert, I wanted to showcase the apples in a simple fashion, but also play up the dish to appease the sweet teeth of the judges. The brown-sugar and pecan stuffing primarily did this, but I thought adding a little extra something couldn't hurt, and hunted down a nice looking caramel sauce recipe to accomplish that goal.

Not being adept at candy making, I thought this recipe sounded simple, delicious, and relatively foolproof, all which were proven correct as I assembled the sauce with ease by boiling sugar to a deep amber, then adding in heavy cream, butter, and vanilla.

A rich and sugary treat, this caramel sauce was the perfect addition for our stuffed apples—but better yet, I still have half a jar left to dress ice cream, cakes, and any other sweet my heart desires to make even better.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Adapted from My Baking Addiction

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