Caramel Sauce
Caramel Sauce
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Caramel Sauce

10 MIN
12 MIN
2 H
1 cup (250 ml)



  1. In a saucepan over medium-high heat, bring the water, syrup and sugar to a boil. Cook without stirring until the mixture turns golden brown. Off the heat, add the hot cream and butter. Beware of splattering. Bring back to a boil, stirring until the caramel is smooth.
  2. Pour into a bowl and let cool. Cover and refrigerate for 2 hours or until completely chilled. Stir before serving.
  3. The caramel sauce keeps for up to 3 weeks in the refrigerator, or freeze.

Good with...


  1. I am a complete failure when it comes to making caramel sauce, and had no luck with this either. It separated when I added the cream, which I had warmed first and no amount of stirring would reincorporate the cream and the sugar. It tasted great but was not really usable as a caramel sauce. Tip for anyone, wh, like me cannot master this recipe: if it doesn't turn out you can still use it to flavour icing!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.