Basic Caramel Sauce Recipe

Basic Caramel Sauce Recipe
When a caramel sauce is needed, it’s nice to know that a good one can be put together in just a few minutes. This Basic Caramel Sauce can be made quickly in the microwave. Alternately, it can be done on the stovetop. Directions are given below for both methods.
This is a good sauce for ice cream, as well as for drizzling on cakes, cheesecakes, or puddings. Since caramel and chocolate go well together, this is a good choice to pour over Brownie Sundaes along with either Decadent Chocolate Truffle Sauce, or Hot Fudge Toppings. Basic Caramel Sauce will keep a week or two if stored in an airtight container in the refrigerator. Microwave for 30 seconds or so before serving.

Basic Caramel Sauce

Makes about 2 cups or 12 servings

1 1/4 cups brown sugar
1/2 cup butter
1/2 cup whipping cream
1 teaspoon vanilla
  1. Microwave Directions: Measure the brown sugar and butter in a microwaveable container.

  2. Microwave on high for 2 minutes; stir well.

  3. Add the cream and microwave 1 minute.

  4. Stir well and microwave an additional 1-2 minutes or until the mixture is boiling.

  5. Stir well and add the vanilla. Cool.

  6. Stovetop Directions: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.

  7. Whisk in the cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

  8. Stir in the vanilla.

  9. Serve warm or at room temperature.

  10. If the sauce develops a few sugar crystals, microwave for 30 seconds to a minute and stir.

  11. This sauce will keep for up to two weeks; transfer to an airtight container and refrigerate.

Amount Per Serving
Calories 153 Calories from Fat 102
Percent Total Calories From: Fat 67% Protein 1% Carb. 33%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 7 g
Cholesterol 34 mg
Sodium 86 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

Vitamin A 9% Vitamin C 0% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.