Caramel Sauce

Name: Caramel Sauce
Total time: 15 min
Yield: 10-15 Servings
Ingredients: 2cups granulated sugar (see note above for butterscotch variation); 1/2 cup water; 1/2cup heavy cream; 4tablespoons unsalted butter, cubed; 1teaspoon coarse or flaky sea salt (optional but recommended)

Give your ice cream or other desserts an upgrade with this rich, lightly salted caramel sauce.

By Phoebe RaileanuMar 16, 2022

Jump to the Recipe

15 Minutes

10 - 15 Servings

Easy

There are two kinds of caramel used in desserts: dry and wet. Dry caramel involves simply cooking down sugar with a little bit of water until it becomes a liquified sugar syrup. This can be spun over desserts to make dramatic, glasslike sculptures.

Wet caramel on the other hand, refers to caramel sauce. A classic sundae staple, this sauce takes a simple bowl of ice cream to the next level, other toppings optional. It’s also great for dipping fruit, topping pastries, or even stirring into your coffee.

This recipe is courtesy of Phoebe Raileanu from Austin’s Casper Fermentables. She likes to use our Stainless Clad Saucier, since cooking with sugar can be a delicate process and the rounded sides help the sauce cook evenly.

To make a butterscotch sauce, use light brown sugar instead of white and add ½ a vanilla bean with the dairy in Step 3. This makes about 2 cups.

Caramel Sauce

Give your ice cream or other desserts an upgrade with this rich, lightly salted caramel sauce.

Phoebe Raileanu

Print Recipe

15 Minutes

10 - 15 Servings

Easy

Ingredients

2 cups granulated sugar (see note above for butterscotch variation)
1/2 cup water
1/2 cup heavy cream
4 tablespoons unsalted butter, cubed
1 teaspoon coarse or flaky sea salt (optional but recommended)

Instructions

Add sugar to Saucier and pour in water. Stir continuously, over medium low heat until the sugar has dissolved.

After about 5 minutes, increase heat to medium-high and cook until the mixture is turning golden, resisting the urge to stir. Cook for about 5 more minutes until the mixture has darkened to a deep amber color.

Remove from heat immediately and add in the heavy cream and butter, stirring vigorously until fully combined. Be careful, the syrup will bubble when you introduce the fat. Stir in the salt, if using.

You can use the sauce now or save for later. If saving, allow to cool completely before transferring to a mason jar. It will keep in the fridge for up to 2 months. Warm before using.

Follow along with Phoebe as she creates caramel and butterscotch sauce in this video below.

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