Warm Caramel Sauce

Preparation info

  • Makes about

    1⅔ cups

    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

This sauce is a sleek, glossy bronze color, intense with real caramel flavor. Keep it on hand, warm briefly and serve over ice cream, broiled pears or a brownie.

The recipe can be doubled or tripled; it makes a great holiday gift, packed in jars.


  • ¾ cup plus 2 tablespoons sugar
  • 3 tablespoons cold


  1. Combine the sugar and cold water in a small, heavy saucepan over medium heat. Cook to dissolve the sugar, stirring, and brushing down any crystals on the sides of the pan with a brush dipped in hot water. Raise the heat and bring the syrup to a boil. Boil, without stirring, until the mixture caramelizes to a medium-dark amber color, 5 to 10 minutes; the timing can vary.<