Caramel Sauce Recipe is deliciously simple, easy to make, and perfect for dipping and drizzling. It requires no thermometer and it’s good on just about anything from cake and ice cream to fresh fruit!
Sometimes you just need a little caramel in your life!
I like to keep some of this thick and creamy Caramel Sauce in the fridge ready to take homemade desserts to the next level. Simply warm it a few seconds in the microwave and it’s ready.
It’s also a great addition to a classic Pound Cake, white cake, and chocolate cake.
CARAMEL SAUCE RECIPE
This easy dessert sauce has only four ingredients
Of course, you can add 1 teaspoon of salt if you want! Salt really adds another level of flavor. You can use table salt or pink Himalayan salt.
As well, I recommend using a good (name brand) vanilla extract. With just four ingredients, every ingredient is important.
This caramel sauce lasts for up to 4 weeks stored in an airtight container in the refrigerator. As well, it can be frozen for up to three months. Be sure to date the container!
Leave the sauce to cool for 5 minutes, then pour it into a clean container with a lid. Note, the sauce will thicken up as it cools.
WHERE TO USE THIS SAUCE
- Drizzle caramel over any of my pound cake recipes.
- Serve over Crack Ice Cream
- With apple slices
- Dip Brownie Bites in caramel
- Great over pancakes!
I updated this post from an earlier version dated April 19, 2013. I made new photos and simplified the recipe instructions.
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Caramel Sauce Recipe
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- ½ cup butter
- ¼ cup water
- 1 cup white sugar
- 1 teaspoon vanilla
- In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla. Cool slightly.
- Serve over ice cream, cake, fresh fruit, and pancakes.