Caramel sauce
A pourable sauce made by cooking sugar until it turns amber, then stirring in cream and butter.
- Fillings, creams, frostings and sauces
Sugar can be caramelized dry in the pan or with a little water (the wet method, which is easier to control). When it reaches a deep amber color, around 340 to 350°F (171 to 177°C), warm cream is added, which bubbles up violently, then butter and often vanilla and salt. The darker the caramel, the more bitter and complex the flavor.
Molten sugar is far hotter than boiling water, so use a deep pan, keep children away and never touch or taste it hot. Salted caramel simply adds more salt.
Bake it at VanillaGoods
- RecipeVanilla bean salted caramel sauce
- RecipeSalted caramel sauce
- RecipeCaramel sauce
- Baking Academy lessonChocolate essentials 4 caramel sauce
Tools for this
ThermoWorks Thermapen ONEReads in about a second, so you can hit sugar and chocolate temperatures exactly.See it on Amazon
Farberware Stainless SaucepanA heavy base heats evenly so dairy and sugar don't scorch.See it on Amazon
16-oz Swing-Top Glass BottlesAirtight bottles for storing (and gifting) homemade syrups and creamers.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Science of Cooking: Candy-making Stages, Exploratorium
- Caramel Lab, University of San Diego (Joseph Provost, Science of Cooking)