Caramel Sauce

Once you make this home-made sauce, you can’t go back to the store bought variety.

Course Dessert
Total Time 10 minutes


  • 1 cup Sugar
  • 1 ½ cups Cream (10 %)
  • tsp Salt
  • ½ tsp Vanilla Extract


  1. Heat a case iron or copper skillet until quite hot and sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber colour and keep the heat low to prevent caramel from acquiring a scorched taste.

  2. Add the cream slowly (the sugar will harden) and hold at simmering temperature, continually stirring until all the caramel dissolves and the sauce is of a smooth, thick consistency (from 8 to 10 minutes).

  3. Add salt and vanilla and blend well.

  4. Cool and store.

  5. If too thick, thin with cream to desired consistency.

Recipe Notes

It works best if you have a cast iron or copper skillet.

It will keep in the refrigerator for 5 days and freezes well for 2 months (if you don’t eat it a tablespoon at a time…)

Serving Suggestions: Serve over vanilla ice cream.

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