Go Back
+ servings
Caramel sauce
Print Recipe
4.80 from 5 votes

Caramel Sauce

A quick and easy caramel sauce. Makes a great topping for ice cream or chocolate pudding cakes. Top caramel with fleur de sel for salted caramel sauce.
Servings: 12
Calories: 172kcal
Author: Cynthia


  • 1 1/3 cups heavy whipping cream
  • 1 cup granulated sugar
  • 3 Tablespoons water
  • 2 Tablespoons unsalted butter


  • Bring whipping cream to a simmer in a small, heavy saucepan. Set aside.
  • Combine sugar and water in a heavy medium saucepan. Stir over medium heat until sugar dissolves.
  • Increase heat to high and boil without stirring, until caramel is a medium amber color. If sugar crystals form, brush down the insides of the pan with a wet pastry brush. Watch closely, because it can go from good to burned quickly.
  • Remove from heat and slowly add warm whipping cream. Mixture will bubble. Return to low heat and stir until smooth.
  • Remove pan from heat again and whisk in butter.
  • Store unused sauce in a refrigerator.


Serving: 1g | Calories: 172kcal | Carbohydrates: 17g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 21mg | Sugar: 17g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg