Caramel Sauce

Preparation info

  • Difficulty


  • Yield: About

    2 Cups


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • cups heavy cream
  • 1⅓ cups sugar
  • cup water
  • 1 teaspoon pure vanilla extract


  • Put the cream in a saucepan and bring to the boil. Set aside.
  • Combine the sugar and water in a saucepan and bring to the boil. Use a brush dipped in cold water and brush the inside of the saucepan, brushing just about the level of the simmering sauce. Cook over high heat until the mixture is golden brown.
  • Remove from the heat and slowly whisk in the reserved cream. Return to the boil and cook over low heat for 2 to 3 minutes. Stir in the vanilla.