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Caramel Dessert Sauce

Scott Phillips

Yield: Yields about 5-1/2 cups.

Tilt the pan as you cook the caramel to better gauge its changing color.


  • 4 cups sugar
  • 1 cup water
  • 8 oz. (16 Tbs.) unsalted butter, cut into pieces, at room temperature
  • 2 cups heavy cream
  • 1/4 cup light corn syrup

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 70
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 15
  • Sodium (mg): 5
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 0


  • In a large, heavy-based saucepan, combine the sugar and water. Set over medium heat, stirring until the sugar dissolves. Increase the heat to high and cook, swirling the pan for even color, until the mixture turns a very deep amber. Take the pan from the heat and carefully add the butter, cream, and corn syrup: the caramel will sputter and steam.
  • Put the pan back on the stove and bring the mixture to a boil, whisking frequently to mix the ingredients. Continue boiling for a total of 3 minutes.
  • Let cool slightly, pour into jars, cover, and chill. The sauce will keep in the refigerator for two weeks but can be frozen indefinitely.


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