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Caramel Sauce


Cake With Carame Sauce

Cake With Carame Sauce

Diana Rattray
Keep small amounts of this sauce in the freezer to warm up any time. Enjoy this delicious sauce with cake, ice cream, or bread pudding.


  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy whipping cream
  • 1/4 teaspoon vanilla


Put the sugar and water in a heavy saucepan over low heat. Cover and cook for about 5 minutes, or until sugar dissolves. Increase heat to medium-high and cook, stirring frequently, until the sugar turns a medium golden brown color, about 5 to 7 minutes. Carefully and slowly add the cream and vanilla, using a long-handled wooden spoon to stir. Simmer until the caramel dissolves and blends into the cream, about 2 minutes. The sauce will be smooth slightly thickened. Serve warm or cool.
Add a little more cream before serving if it's too thick.
Makes about 1 1/4 cups.

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