Caramel Sauce Recipe

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Caramel Sauce

Jason Koch


This thick, gooey caramel sauce can be gently heated and used as a dip for apple wedges or banana slices—or even salty pretzel sticks.

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1.5 cups


Stove Top


1 1/2 c
2 Tbsp
3/4 c
heavy cream

Directions Step-By-Step

In a medium saucepan, combine the sugar and water. Using a wet pastry brush, wash down the side of the saucepan to remove any sugar crystals. Cook over high heat until a medium-amber caramel forms, about 8 minutes. Remove from the heat and stir in the cream. Return to the heat and cook for 1 minute, stirring the caramel until smooth. Transfer the caramel to a bowl and let cool.
MAKE AHEAD The sauce can be refrigerated for up to 1 week. SERVE WITH Chilled Grapefruit-Caramel Meringue Pie

About this Recipe

Course/Dish: Dips, Fruit Sauces, Other Sauces
Main Ingredient: Sugar
Regional Style: African