Vanilla Cream Caramel Sauce

Nov 3, 2026 · By VanillaGoods

Pantry Sauces syrups glazes Vanilla: Paste Medium

A smooth amber caramel made from cooked sugar, cream and butter, scented with real vanilla. It is thin enough to pour warm and thickens into a spoonable filling when chilled. Makes 400 ml in about 25 minutes.

Prep 10 min

Cook 15 min

Total 25 min

Servings 16

Diet Gluten free

Ingredients

Adjust yield

servings

1 cup (200 g)granulated sugar
¼ cup (60 ml)water
1 cup (240 ml)heavy cream, warmed
¼ cup (57 g)unsalted butter, cubed
2 tspvanilla bean paste
¼ tspsalt

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Warm the cream in a small pan or the microwave until hot and set aside.
Combine sugar and water in a heavy, deep saucepan over medium heat and stir just until the sugar dissolves.
Stop stirring, raise the heat and let the syrup boil 8 to 10 minutes, swirling the pan occasionally, until it turns deep amber at about 340 F (170 C).
Remove from heat and carefully whisk in the warm cream; it will foam up and spit.
Whisk in the butter, vanilla bean paste and salt until smooth.
If any lumps remain, return to low heat for a minute and whisk.
Pour into a jar and cool 20 minutes; it thickens as it cools.

Tips

Warm cream prevents seizing.
Use a pan with a light interior so you can judge the color.
Thin with a tablespoon of cream if too thick after chilling.
Sugar caramel reaches about 340 F (170 C); read it on a candy thermometer, wear long sleeves, and add the cream carefully because it bubbles up hard.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make vanilla cream caramel sauce?

Plan on 10 minutes of prep and 15 minutes of cooking. The recipe makes 400 ml (16 servings).

How should I store vanilla cream caramel sauce?

Refrigerate in a clean jar up to 2 weeks; rewarm gently before using as a sauce.

Can I make vanilla cream caramel sauce ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp vanilla bean paste. 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.

Serve it with apple cake, ice cream.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

125 Calories / serving

8.2g Fat

13.2g Carbs

0.4g Protein

13.1g Sugar

Whole recipe (16 servings): ~2000 cal · 131g fat · 211g carbs · 6g protein · 210g sugar

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

Made with VanillaGoods

Browse available VanillaGoods products below. Check each product's origin and form against the ingredient list; these recommendations do not change the recipe's quantities or preparation method.