Buttery Caramel Sauce

Always use a heavy, tall pot that will allow your caramel mixture to bubble up without spilling over.

Serves: 24Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium

Serves: 24


  • 2 cups sugar
  • 12 Tbsp. (1½ sticks) butter, cut into 6 pieces
  • 1 cup heavy cream


  • Place sugar in a large saucepan over high heat. Whisk constantly as sugar melts, stirring crystals until the sugar becomes a golden-brown liquid.
  • Add butter, one piece at a time, to the sugar and stir until melted. Remove pan from heat and add heavy cream. Whisk until cream is incorporated and sauce is creamy-smooth. Pour sauce into a heatproof glass bowl and allow to cool slightly before using.