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Caramel sauce

Caramel sauce

So delicious, you definitely won't get enough of it, is this caramel sauce. Ice cream, desserts, pancakes – everything tastes so much more delicious with it. Even on its own, this caramel sauce is addictive. You definitely won't be able to stop spooning it once you've tried it. Following this recipe, it's very easy to make the caramel sauce yourself.
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Servings 550 g


  • 330 g cream
  • 300 g sugar
  • 60 g butter
  • 1/2 - 1 tsp salt


  • Heat cream in a saucepan, but do not bring to a boil.
  • Spread sugar evenly over the bottom of a large coated pan and heat over medium heat until it begins to melt and brown caramel flecks form on the surface without stirring it.
  • Once the sugar begins to melt, gently stir it with a wooden spoon over and over until it has completely dissolved into a light caramel-colored liquid, and remove the pan from the heat immediately after. (Be sure to follow the detailed tips and tricks for making your own caramel sauce here at the top of this post).
  • Immediately add butter and whisk until melted and a homogeneous mixture has formed.
  • Add salt and stir it briefly.
  • While stirring constantly, gradually add hot cream (it must be about 90 °C) in small portions and stir it until a homogeneous caramel mass is formed. (If a few lumps have formed in the process, it's not a problem. They will dissolve during cooking).
  • Place the caramel mixture back on the stove, bring to a boil, stirring constantly, and then simmer, stirring, for about 4 minutes, until it reaches 108°C.
  • Remove the pan from the heat, immediately pour the caramel sauce into a clean mixing bowl or screw-top jar, and let it cool. Once cooled, the liquid caramel sauce will become more solid.


  • Prepare and weigh all ingredients for the caramel sauce before starting to cook.
  • The amount of salt can be adjusted as desired.
  • Do not let the sugar burn while melting, or the caramel sauce will taste bitter later. So as soon as the caramelized sugar turns a light brown color, remove it from the heat.
  • Immediately after cooking, the caramel sauce will be very hot. Let it cool down and taste it only after that.
  • The cooling time of the caramel sauce is not included in the preparation time.
  • Note the detailed tips and tricks for making the caramel sauce at the top of the post.