Caramel Sauce

There is a fine line between caramel and burnt sugar. Don’t cross it.

This recipe was adapted from a Martha Stewart recipe.

Makes approximately 2 cups.


  • 1 cup sugar
  • 6 tablespoons (3/4 stick) cold unsalted butter, cubed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream


  1. In a medium saucepan, heat sugar over medium-high until melted and brown at edges. As sugar melts, with a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color. Remove from heat.
  2. Immediately whisk in butter, salt, pure vanilla extract (take care as mixture is extremely hot and will bubble).
  3. Whisk inĀ  heavy cream.
  4. Pour into a heatproof container and let cool. Store in the refrigerator and heat in microwave, if desired.

One response to “Caramel Sauce

  1. Pingback: Chocolate-Caramel Sandwich Cookies | Anyone Can Cook!

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