Rich Caramel Sauce
Prep time
Cook time
Total time
This is a rich Caramel Sauce with a deep caramel taste and color achieved by taking the caramel to a higher temperature. I cook the sugar mixture to about 340 degrees, but if you prefer an even darker caramel then cook the sugar mixture up to 350 degrees, but watch it carefully at the higher temperature so it doesn’t burn.

Caramel sauce can be used as either a hot or cold sauce. When refrigerated this caramel sauce has the consistency of peanut butter; warm at room temperature or heat in the microwave when ready to use such as a caramel topping over ice cream or baked fruits. I also use this caramel sauce when making Caramel Apple Hand Pies.
Recipe type: Dessert Sauce
Serves: 1¼ cups
Caramel Sauce:
  • 1 cup granulated sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • ½ cups whipping (heavy) cream, room temperature
  • ¼ cup (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon freshly squeezed lemon juice
Caramel Sauce :
  1. In a medium size heavy saucepan; combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Use a pastry brush to wash down the sides of the pan to remove any stray granules of sugar. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 340 degrees F, an amber caramel stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Let stand about 1 minute to let the bubbling subside. Be careful, the caramel is extremely hot and will cause serious burns if you touch it. Tip: if you prefer a darker caramel sauce cook up to 350 degrees F, a dark caramel stage, but watch carefully so the mixture doesn’t burn.
  2. Add the whipping cream and stir until combined. Be careful as the mixture will bubble up vigorously. Add the butter and lemon juice and stir until thoroughly combined. Tip: if any caramel mixture is stuck to the bottom of the pan, place the pan on low heat and stir until the caramel liquefies and blends with the butter and cream. Remove from the heat.
  3. Let cool completely. Store tightly covered in the refrigerator until ready to use.
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan, Candy Thermometer Method: Stove-top Yield: 1¼ Cups Storage: Refrigerate

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