A Word From The Cook

“Are you looking for an easy recipe for caramel sauce that tastes as good as it looks? You found it!”


Prep Time:

20 Minutes  + 20 minutes to cool

Total Time:

40 Minutes


Makes 3 cups Caramel Sauce


  • 3 Cups sugar
  • 1 Cup water
  • 1 1/3 Cup heavy cream
  • 1/2 Cup unsalted butter
  • Optional - add 1/4 cup whiskey, rum, red wine, or other flavor as desired
  1. Step 1 – Combine and Heat Sugar and Water
    1. In a heavy 8 cup saucepan, combine and heat sugar and water over medium low.  Stirring only until sugar is dissolved.
    2. Once sugar is dissolved, remove wooden spoon and increase heat to medium high.
    3. Bring mixture to a boil while occasionally swirling the pan. Do not stir with a spoon. Take care not to let sugar build up along sides of pan allowing crystals to form. If necessary brush down sugar from sides of pan with a wet pastry brush.
    4. Continue to cook until mixture turns from a faint golden hue to an amber color, and you begin to smell the sugar turning to caramel – about 15-17 minutes. (note: candy thermometer will read 340 degrees)
  2. Step 2 – Add Whipping Cream
    1. Remove pan from heat and add cream to caramel. It will bubble up, and steam so be careful to stand back slightly.
    2. Return pan to low heat and stir for a minute to dissolve any residual lumps.
  3. Step 3 – Add Butter and Flavoring
    1. Add butter and whiskey, rum, cabernet, or zinfandel wine, (or other flavor you like). Stir until butter is completely melted. Allow caramel to cool until thickened.
    2. You can serve caramel warm, room temp or chilled.
    3. If using to frost a cake, let the caramel cool in the refrigerator for 20-30 minutes to avoid dripping.
    4. Caramel lasts up to two weeks, tightly covered in the refrigerator.