Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Classic Caramel Sauce

Yield: Yields about 3 cups.

This sauce keeps well, making it a great last-minute way to dress up dessert. Drizzle over ice cream or plain cakes; mix with nuts and spread between cake layers; pour on apple-filled crêpes or grilled pineapple.


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


  • In a medium, heavy-based saucepan, combine the sugar, water, and corn syrup. Dissolve the sugar over medium heat, stirring until the mixture is clear. Increase the heat to high and cook, swirling the pan to cook evenly but no longer stirring, until caramelized. Take the pan off the heat when the sugar is a very deep amber. Carefully add the butter and cream. Return the sauce to the heat and bring to a boil, whisking frequently until smooth, about 3 minutes. Let cool slightly.

Orange Caramel: Make the basic recipe, adding orange juice in place of the cream.

Butterscotch: Combine 2 cups light brown sugar, 12 Tbs. butter, and 4 Tbs. light corn syrup. Cook, stirring, over medium heat until the sugar dissolves and the sauce boils and becomes smooth. Finish as for basic recipe with 3/4 cup heavy cream and 1/2 tsp. salt.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial