Caramel Sauce

Linda Johnson Larsen
caramel sauce

Ingredients for Caramel Sauce

  • 1-1/4 cups brown sugar
  • 1/3 cup granulated sugar
  • Pinch salt
  • 10 tablespoons butter
  • 3/4 cup heavy cream
  • 2 teaspoons vanilla


  1. In a large, heavy saucepan, combine the brown sugar, granulated sugar, and salt and mix well.
  2. Cut the butter into pieces and add to the sugar mixture.
  3. Place the saucepan over medium heat.
  4. Cook, stirring occasionally with a wooden spoon, until the butter melts.
  5. Stir in the heavy cream.
  6. Bring the mixture to a simmer over medium heat. Then reduce the heat to low and simmer, stirring occasionally, for 5 to 8 minutes.
  7. When the mixture looks like caramel, it's done!
  8. Remove the saucepan from the heat and stir in the vanilla. Let the sauce cool in the pan on a wire rack.
  9. When the caramel is cool, place in a jar with a secure lid. Store in the refrigerator.

Yields 2 cups

Variations and Tips

  • Be careful with this sauce; caramel can burn easily.
  • For salted caramel sauce, add 1/2 teaspoon of salt to the recipe.
  • For a thicker sauce, use all brown sugar and omit the granulated sugar.
  • The sauce will get very thick in the fridge. To use, spoon out the amount you want and heat it in a small pan over low heat, or microwave the sauce for 30 seconds on 50% power.
  • Serve this sauce over ice cream, or drizzle it over pound cake.
Caramel Sauce