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Photo: Melina Hammer; Styling: Buffy Hargett

Easy Caramel Sauce

Easy Caramel Sauce is our tried-and-true method for spoon-lickin' success every time.

Southern Living SEPTEMBER 2013

  • Yield:


  • 1 cup sugar
  • 1/3 cup water
  • 2 teaspoons fresh lemon juice
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of sea salt


1. Bring sugar, water, and fresh lemon juice (to prevent crystals from forming) to a boil in a tall, heavy saucepan over medium-high heat; boil 3 minutes or until sugar melts and liquid is clear, swirling pan occasionally. Cover; boil 1 minute.

2. Remove lid. Boil, gently swirling often and checking color and temp every 5 to 10 seconds, about 4 minutes or until a candy thermometer reaches 345° to 350° and mixture is medium to dark amber. Remove from heat.

3. Gradually whisk in cream. (Mixture will bubble and spatter.) Cook, whisking constantly, over low heat 1 minute or until smooth. Remove from heat; stir in vanilla and sea salt. Transfer to a serving bowl or pitcher. Chill, covered, up to 1 week.


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Easy Caramel Sauce recipe