Caramel Sauce

Oct 9, 2026 · By VanillaGoods

Pantry Sauces syrups glazes Vanilla: Extract Easy

A small glass jar of glossy amber caramel sauce with a spoon lifting a ribbon of it, beside an iced caramel latte with carame

Classic caramel sauce cooked to deep amber, then finished with butter, warm cream, vanilla and a pinch of salt: thick enough to drizzle, smooth enough to stir into drinks.

Prep 5 min

Cook 15 min

Cooling 10 min

Total 30 min

Servings 10

Diet Gluten free

Ingredients

Adjust yield

servings

1.0 cup (200.0 g)granulated sugar
¼ cup (60.0 ml)water
6.0 tbsp (85.0 g)unsalted butter, cubed, at room temperature
½ cup (120.0 ml)heavy cream, warmed
¼ tsp (1.5 g)fine sea salt
1.0 tsp (5.0 ml)pure vanilla extract

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Instructions

Combine the sugar and water in a heavy 2- to 3-quart saucepan and heat over medium, stirring only until the sugar dissolves.
Stop stirring and let it boil, swirling the pan now and then and brushing down the sides with a wet pastry brush, until it turns deep amber like a copper penny, 8 to 12 minutes (about 340°F (171°C)).
Remove from the heat and whisk in the butter; it will bubble up hard.
Slowly whisk in the warm cream, standing back from the steam.
Return to low heat and boil for 1 minute, whisking.
Remove from the heat, stir in the salt and vanilla and cool for 10 minutes; it thickens as it cools.

Tips

Have the butter and cream measured before you start; caramel goes from amber to burnt quickly.
If it seizes into clumps when the cream goes in, keep whisking over low heat until smooth.

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Recipe FAQ

How long does it take to make caramel sauce?

Plan on 5 minutes of prep and 15 minutes of cooking, plus 10 minutes to rest. The recipe makes about 1 1/4 cups (10 servings).

How should I store caramel sauce?

Refrigerate in an airtight jar for up to 2 weeks. It thickens when cold; warm it for 10 to 15 seconds in the microwave or in a pan of warm water and stir before using.

Can I make caramel sauce ahead?

Make it up to 2 weeks ahead.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Classic caramel sauce cooked to deep amber, then finished with butter, warm cream, vanilla and a pinch of salt: thick enough to drizzle, smooth enough to stir into drinks.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

180 Calories / serving

11.2g Fat

20.4g Carbs

0.4g Protein

20.4g Sugar

Whole recipe (10 servings): ~1800 cal · 112g fat · 204g carbs · 4g protein · 204g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.