Caramel Sauce

Caramel Sauce

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  • ¾ C Pioneer® Sugar
  • ¾ C water
  • ½ C heavy cream, warmed
  • 1 ½ T unsalted butter


  1. Mix the Pioneer® Sugar and water in a heavy saucepan (at least 5-cup capacity). Cook over medium heat, stirring until sugar dissolves. When the mixture comes to a boil, stop stirring and allow mixture to boil undisturbed until it starts to turn a desired caramel color (light, medium or dark).
  2. Remove from heat and carefully add the warm cream. It will bubble up furiously so take care to avoid splatters. Using a high-temperature, heat-resistant rubber spatula or wooden spoon, stir the mixture until smooth, scraping sides and bottom well. If any lumps develop, return the pan to the heat and stir until they dissolve.
  3. Add the butter and stir well. The mixture will appear streaky but become smoother and more uniform as you stir and it cools slightly.
  4. After cooling, transfer sauce to an airtight container. Store in the refrigerator for up to a week. Reheat in a microwave or over medium heat on the stove.


  1. SALTED CARAMEL SAUCE: After making the above recipe and when the sauce has cooled to a warm room temperature, stir in ¼ teaspoon coarse Kosher salt. Taste, and add more salt if desired.
  2. VANILLA CARAMEL SAUCE: After making the above recipe and just after you remove the pan from the heat, stir in 1 teaspoon vanilla extract.
  3. COFFEE CARAMEL SAUCE: When warming the heavy cream add 1 teaspoon of instant espresso powder and mix until dissolved. Proceed with the sauce recipe above.
Caramel Sauce
1 vote, 4.00 avg. rating (75% score)

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