Photo: Melina Hammer; Styling: Buffy Hargett

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

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews


July 01, 2017
Tastes georgous, was made to put on biscuits and is amazing, so easy to make too, ignore moaners, the recipe is spot on

Fielderbay's Review

September 01, 2013
Two teaspoons of vanilla completely overwhelms the caramel flavor and ruins the recipe, and the so-called experts in the test kitchen should have known that. A half teaspoon would be more than enough. If you're skeptical, try making the recipe without any vanilla and then add small amounts after the sauce cools.