Caramel Sauce

Fall is my most favorite season for its weather, festivities and not to mention holiday baking. It’s so much fun whipping up batches of chocolate chip cookies, halloween candies, pumpkin pies and, to top off everything, a jar of caramel sauce. I am a sucker for real caramel and love to drizzle it over all my sweet (sometimes not so sweet) goodies. It is very easy to make and I always have a jar within my hand’s reach.


Ingredients for the sauce are super simple and there is a very high chance that you might have all of these items in your kitchen already. Word of caution: the caramelizing process is very quick so you wanna make sure you have all your ingredients and equipments handy so that you don’t end up with something burnt and smelly.

Here’s what you need:

  1. Granulated sugar – 1 cup
  2. Heavy cream (slightly warm) – ¾ cup
  3. Water – ½ cup
  4. Unsalted butter – 2 tbsp
  5. Vanilla extract – ½ tsp
  6. Salt – ¼ tsp




  1. Take a large non-stick sauce pan and add water and sugar
  2. Heat the mixture over medium high heat until the sugar dissolves completely while swirling the pan occasionally (note: do not stir or it could crystallize)
  3. Continue to boil the mixture until the bubbles become smaller and the mixture becomes amber colored
  4. Reduce the heat to low and slowly pour the warm heavy cream into it. It will bubble vigorously but keep whisking until your mixture is smooth and creamy.
  5. Remove it from heat and add butter, salt and vanilla to the mixture. Mix it well until the butter melts completely
  6. Allow it cool and transfer it to a jar that will seal tightly

Note: You can store in the refrigerator for few weeks.


DSC_0842 copy


Happy cooking !! ♥♥