top of page

Caramel Sauce 


  • 1 cup of Granulated sugar

  • ½ cup of Water

  • ¾ cup of Heavy Cream

  • 2 Tbsp of unsalted butter 

  • 1 tsp of Vanilla Extract

  • ¼ tsp of Salt (Optional)


1) In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring. Use a wet brush to wash down any sugar on the sides of the pot. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 10 minutes.

2) Turn the heat down to low point and add the heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off.

3) Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.

4) Once cooled, store in sealed container in the refrigerator

bottom of page