Caramel Sauce

Chocolate, Vanilla, Caramel and Butterscotch – these are some of the sauces I always like to store and keep refrigerated for later use. It just makes things easy when you have to serve a dessert and looking for a sauce to go along with it. This caramel sauce is a great accompaniment with ice creams, cakes, puddings and cheesecakes. And you can always prepare it ahead and store it.

Caramel Sauce

Course: DessertDifficulty: Easy


Cooking time


Total time



Make this caramel sauce ahead in time and keep it refrigerated to use on ice-creams, cheesecakes, tarts and puddings!


  • Sugar – 1 cup

  • Butter – 100 gms, cut into cubes (at room temperature)

  • Cream – 1/2 cup


  • Heat the sugar over medium heat till it’s fully melted.
  • When it starts boiling, add the butter. In case the butter separates or the sugar forms lumps, remove it from heat and whisk rapidly till it comes together again.
  • Heat the cream in a microwave to make it warm and add it to the caramel slowly and mix it well.
  • Let it boil for a few minutes and take it off heat.
  • Let it cool completely before storing it in an airtight container.

Recipe Video

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