Caramel Sauce

Preparation info
  • Yield

    4 cups

    • Difficulty


Appears in

By Emily Luchetti

Published 1993

  • About

I always like to keep some caramel sauce on hand in the refrigerator. This recipe of James Beard’s can be served warm over ice cream or quickly added to chantilly cream. Take care when you pour in the cream as the combination of hot and cold ingredients causes the mixture to bubble up.


  • 3 cups sugar
  • 1 cup water
  • 2 cups


Combine the sugar and water in a heavy-bottomed saucepan. Dissolve the sugar in the water over low heat. Increase the heat to high and cook until the caramel is a golden amber color.

Remove the caramel from the heat and slowly whisk in the cream, a few tablespoons at a time. Be very careful,