The Very Best Caramel Sauce

A little patience and lots of sugar, that’s what the Very Best Caramel Sauce is made of. Sugar is melted down until it becomes a deep amber color then combined with butter, heavy cream and a hint of vanilla to create the ultimate treat topper on the planet.

The Very Best Caramel Sauce | The Suburban Soapbox

Who visited their local farm stand this weekend?  (Me…I’m raising my hand.) Did you notice what’s happening there?  The transition has begun…that time of year when we straddle summer and fall with all the glorious bounty that nature hurls at us.  The time when tomatoes and peaches are sitting in harmony with apples, butternut squash and pears.  The time of year when you need The Very Best Caramel Sauce to drizzle on absolutely everything.

The Very Best Caramel Sauce | The Suburban Soapbox

There’s a harvest festival that happens every fall at Merrymead Farm not too far from my house.  We go every single year, I’ve been going for almost 20 years now and the festival hasn’t changed one bit.  Most of the activities are on the weekends and the place gets packed…lines are insanely long but the food is worth the wait.  Cider donuts and apple delights…that’s where you’ll find me.  The apple delight is a simple pile of sliced apples drenched in warm caramel sauce, topped with whipped cream and sprinkled with nuts….or not.  It’s simple and tasty….it is the epitome of fall flavor.

The Very Best Caramel Sauce | The Suburban Soapbox

I make caramel sauce pretty regularly, it’s dreamy on bread pudding or a pile of apples.  It’s so simple I never thought to include the recipe here but then…I saw what you all were searching for, yeah, I can see that stuff.  And I realized this fell into the same category as Simple Syrup….it’s a kitchen staple and not everyone has the perfect formula for making this stuff.  I do…so I’m sharing it with all of you….so, you, too, can drench everything in the world with a healthy dose of gooey caramel.

The Very Best Caramel Sauce | The Suburban Soapbox

The process is fairly simple, you’ll melt sugar in a saucepan until it dissolves and then turns a deep amber color.  Add a little butter, cream and vanilla being very careful not to burn yourself because it will bubble up violently.  Then stir until smooth…and resist the urge to taste the warm, inviting, seriously molten lava that is your newly created caramel sauce.  I’m speaking from experience.  Now…let it cool a bit, THEN drench all.the.things.

The Very Best Caramel Sauce

Course: Condiment
Cuisine: American
Keyword: caramel sauce, sauce
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 2 cups
Calories: 848 kcal

dip your apples or top your ice cream with this amazing Caramel sauce!



  • 1 cup granulated sugar
  • 5 tablespoons unsalted butter cut into 10 cubes
  • 1 teaspoon vanilla extract I use Nielsen-Massey
  • 1/2 cup heavy cream
  • 1/4 teaspoon kosher salt


  1. In a medium saucepan, add the sugar and cook over medium heat until the sugar is melted. Continue cooking, stirring constantly, until the sugar turns a deep amber color being sure to scrape the bottom and sides of the pan to avoid burning. This will take approximately 5-10 minutes. Carefully stir in the butter and vanilla. Continue stirring until completely melted. Slowly add the cream and continue cooking until smooth. Stir in the salt and remove from the heat. Allow the sauce to cool to room temperature and then transfer to a jar with a lid. Store in the refrigerator for up to 2 weeks sealed tightly.
  2. When ready to use, heat slowly in the microwave in 20 second intervals stirring each time until liquid.
Nutrition Facts
The Very Best Caramel Sauce
Amount Per Serving (0 g)
Calories 848 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 31g194%
Cholesterol 156mg52%
Sodium 318mg14%
Potassium 44mg1%
Carbohydrates 101g34%
Sugar 100g111%
Protein 1g2%
Vitamin A 1750IU35%
Calcium 47mg5%
* Percent Daily Values are based on a 2000 calorie diet.



5 comments on “The Very Best Caramel Sauce”

  1. I need to make a big batch of bread pudding and this caramel sauce!!

  2. Pingback: Spiced Pear Poundcake Trifle with Caramel Sauce and Vanilla Bean Whipped Cream - The Suburban Soapbox

  3. Pingback: Caramel Apple Bread Pudding - The Suburban Soapbox

  4. Hi! Do you know why the suger seizes up on me? I’ve made this perfectly one time and now it doesn’t work.


    • Oh gosh! I’m so sorry! I haven’t had it happen to me, yet but two things could be happening….you could have a drop of moisture or condensation that makes its way into the sauce. That can cause some problems. Or, it’s overcooked and could be burning on the bottom. Be sure to stir, stir, stir. Let me know if you still have trouble and I’ll do some more investigating for you.

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