Caramel Sauce

Making caramel seems intimidating, but don’t be worried at all. After you’ve done it once, you’ll see it’s quite simple, and you’ll never go back to store-bought sauce again.

Serves: 16Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 16


  • 5 Tbsp. unsalted butter, chilled
  • 1⅓ cups sugar
  • 1½ cups heavy cream
  • ¼ tsp. salt
  • 1 tsp. vanilla extract


  • Cut the cold butter into pieces, then add to a saucepan with sugar and cook over medium low heat until sugar is a deep amber.
  • Remove from heat and quickly whisk in half of the cream. Once combined, add in the remaining cream, salt, and vanilla, and whisk again until smooth.
  • If any lumps of caramel remain, place over low heat and stir until dissolved.