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Caramel Sauce

Caramel Sauce

  • Author: Maria
  • Yield: 1 cup 1x
  • Category: Frostings & Fillings


Simple steps to making homemade caramel sauce without the use of a thermometer or any special equipment.  Delicious for pies, cinnamon rolls, cakes, brownies, cheesecake, parfaits, ice cream and more!



  • 1/2 cup (120 g) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (60 g) water
  • 5 tablespoons (75 g) unsalted butter
  • 1/2 teaspoon sea salt


  1. In a measuring cup combine heavy cream and vanilla.  Set aside.
  2. In a small heavy bottomed saucepan, bring the sugar and water to a boil over medium high heat.  Do not stir.  Allow to boil for 10-12 minutes until it turns an amber color.  Remove from heat and whisk in cream mixture (careful the mixture will bubble up).  Whisk in butter and salt.  Allow to cool.

Keywords: caramel sauce