New This Month

Caramel Sauce


Spoon 2 tablespoons of sauce (top right) on each plate and set each slice in a pool of caramel. This recipe can be easily multiplied; make a little extra so you won't run short.

  • Yield: Makes 4 cups

Source: Martha Stewart Weddings, Winter 2011


  • 4 cups sugar
  • 1 teaspoon salt
  • 1 cup water
  • 2 cups heavy cream
  • 8 tablespoons (1 stick) butter
  • 2 teaspoons pure vanilla extract


  1. Stir together sugar, salt, and the water in a small saucepan. Cook over medium heat until mixture turns medium amber, washing down sides of pan with a wet pastry brush to prevent crystals from forming.
  2. Remove from heat; carefully stir in cream (caramel will steam). Add butter; stir until combined. Let cool to room temperature; stir in vanilla. If not using immediately, refrigerate in an airtight container up to 2 weeks. Reheat, and let cool to room temperature before serving.

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