It’s a hot August evening…I want to “dress up” that vanilla ice cream in my freezer…and then I remember that I can make some quick, creamy, delicious Caramel Sauce! With just a few ingredients and less than ten minutes of time, I’ve got my warm, gooey sauce ready to drizzle over my ice cream. Ohhhh…that’s delicious!

When I’m in the mood for something a bit healthier, I drizzle the Caramel Sauce over some thinly sliced apples.


Ready to make some Caramel Sauce? Here’s what you need:


Most of the ingredients are staples at my house…though I’ll admit that living in Europe where we can keep long-conservation heavy cream on hand makes it easier for me perhaps, than for those of you in other parts of the world. I’ve never tried making it with whole milk but I’d be inclined to try it if I didn’t have heavy cream. Might be less rich but I think it would still be delicious.

It’s important to have all ingredients measured out before starting to make the sauce because once the sugar is caramelized, you have to immediately add the 6 T. of butter and the half cup of heavy cream.

I pour 1 cup of sugar into a heavy–let me say that again “heavy”–stainless steel pan. Using a thin pan will probably result in burned caramel sauce which isn’t pretty at all!


Your pan doesn’t have to be this wide, but it does need to be big enough to allow for foaming up when you add other ingredients. I cook the sugar over a medium high flame, stirring constantly. The sugar will evolve into a deep, caramel colored syrup…here’s what it looked like during the cooking process….


…the sugar begins to clump up a little…keep stirring…


…now it begins to liquify…keep stirring…


…the lumps become larger and brown a bit…keep stirring and break up larger lumps with your spoon…


…the mixture is almost completely liquid…keep stirring and smashing larger lumps…


now it has turned amber color…and the lumps are almost all dissolved…


when it turns a deep, caramel color, remove it from the heat and immediately stir in the 6 tablespoons (85 g) of butter…


…I stir the butter into the hot sauce and it melts quickly.


Then I stir in the heavy cream…


I’m not even THINKING about the calories, are you? After all, it’s going over our apples, right?

When you add the cream, the mixture will really foam up…this is why you want to use a large enough pan.


I stir in a teaspoon of vanilla and a pinch of salt, give it a good stir until it’s creamy and gooey. While it’s warm I pour it into a glass jar or bowl and it’s ready to enjoy!


The first time I ever made Caramel Sauce, I was so concerned about burning it that I took it off the heat way too early and by the time I added the butter and cream, it was such a light color that it was rather unappetizing. You do need to watch it closely at the end, since you want it quite dark, but not burnt. But at the same time, you don’t want it to be too light. Hopefully seeing the photos will help you make some tonight!



Quick Caramel Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: About 2 cups

Quick Caramel Sauce


  • 1 C. (250 g) sugar
  • 6 T. (85 g) butter, cut into large pieces
  • 1/2 C. (125 ml) heavy cream
  • 1 tsp. good quality vanilla
  • pinch salt


  1. Have all ingredients ready before beginning Caramel Sauce.
  2. In a heavy 2-3 quart/liter saucepan, brown 1 C. sugar, stirring constantly over medium-high heat. It will at first crystallize into lumps but will gradually liquefy. As soon as the sugar is amber-brown color, remove from heat.
  3. Add the butter and stir until melted.
  4. Gradually add the cream, stirring constantly. The mixture will foam up considerably so be sure to use a large enough pan. Stir in the vanilla and salt.
  5. Cool in the pan for a few minutes, then pour into a jar or glass bowl for serving.

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