Caramel Sauce

Caramel Sauce

Notes: This sauce is excellent over ice cream. You can make it up to 3 weeks ahead; chill airtight. To heat, cook, uncovered, in a microwave-safe bowl in a microwave oven at 30% power until warm and fluid, about 2 minutes.

  • Yield: Makes about 1 cup


  • 2/3 cup sugar
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 3 tablespoons rum


1. In a 2- to 3-quart pan over medium heat, tilt and swirl sugar often until melted and amber-colored, 5 to 7 minutes. Stir in cream; mixture will bubble and sugar will harden. Stir until sugar melts again and sauce boils, 6 to 8 minutes.

2. At once, pour sauce into a bowl. Stir in vanilla.

3. Let sauce cool for 10 minutes, then, if desired, stir in rum. Serve warm or cool.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 77none
  • Calories from fat: 53%
  • Protein: 0.3g
  • Fat: 4.6g
  • Saturated fat: 2.9g
  • Carbohydrate: 8.8g
  • Fiber: 0.0g
  • Sodium: 5.2mg
  • Cholesterol: 17mg

Go to Full Version of

Caramel Sauce Recipe