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Rich Caramel Sauce

Scott Phillips

Yield: Yields 1-1/4 cups.

Add heavy cream and butter to the Basic Caramel recipe for a velvety sauce that’s lovely over vanilla ice cream, with toasted nuts on top. It’s also good with chocolate desserts.


  • 1 recipe Basic Caramel 
  • 3/4 cup heavy cream
  • 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces
  • 1 tsp. pure vanilla extract

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 320
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 60
  • Sodium (mg): 15
  • Carbohydrates (g): 41
  • Fiber (g): 0
  • Protein (g): 1


  • Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and very slowly and carefully add the cream (the mixture will bubble up furiously), stirring with a spatula or wooden spoon until smooth. If there are any hardened bits of caramel sticking to the bottom of the pan, set the pan over medium-low heat and stir until they are dissolved. Add the butter and stir until melted. Stir in the vanilla extract.

    If not using immediately, cool to room temperature, cover, and refrigerate for up to 5 days. Serve warm or cool. To reheat, microwave on high, stirring every 20 seconds until hot, or heat in a small pan over medium-low heat, stirring until hot.


Rate or Review

Reviews (1 review)

  • beeuni | 05/16/2020

    I LOVE caramel, and this recipe is the best. I put it in small jars to give as gifts for Christmas. Everyone enjoys it.
    Let the cream come to room temperature before adding, to prevent it from boiling so violently. It's hard for me to let it cool down. It's divine over vanilla ice cream. Yum, yum.

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