Caramel Sauce


This homemade caramel sauce adds the finishing touch to any dessert, from ice cream pie as shown here, to instant brownies, to a bowl of vanilla ice cream.

Photo and recipes by Kimme Hargrove


Homemade Caramel Sauce

1 1/4 cups sugar

1/3 cup water

3/4 cup whipping cream

1/3 cup butter, cut into pieces

1 teaspoon vanilla extract

Combine sugar and water in a large heavy saucepan; cook over medium-low heat, stirring often, until sugar dissolves.

Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush (about 8 minutes). Do not stir, simply swirl pan every few minutes for more even cooking.

Gradually add cream (sauce will bubble vigorously).

Add butter, stirring until smooth.

Stir in vanilla and remove from heat.

Store refrigerated for up to 4 weeks.

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