Caramel Sauce


Sauces, dips, dressings, and condiments from around the world.

Caramel Sauce
  • Yield:makes 1 cup
  • Active time:15 minutes
  • Total time:15 minutes
This recipe appears in:
Sauced: Caramel Sauce

[Photographs: Joshua Bousel]

Adapted from My Baking Addiction

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • 1 cup sugar
  • 1 tablespoon corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • Kosher salt


  1. 1.

    In a medium saucepan over medium heat, whisk together sugar, corn syrup, and water until sugar is completely dissolved. Stop whisking and allow sugar to boil until it turns a dark amber color.

  2. 2.

    Remove from heat and slowly stir in heavy cream. Stir in butter. Let cool for 3 minutes, then stir in vanilla. Season to taste with salt. Use immediately or transfer to an airtight container and store in refrigerator for up to a month, reheating before use.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: