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5 from 1 vote
Easy Caramel Sauce
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 tsp corn syrup
  • 1/2 cup whipping cream
  • 1 tbsp maple imitation extract
  1. Make sure you have all your ingredients and tools ready and close by.
  2. Bring the sugar, water and corn syrup to a boil over high heat in a large saucepan. Whisk the mixture until the sugar is completely dissolved.
  3. Continue to boil the mixture until it turns a deep caramel color. Once the sugar mixture starts to change color, it deepens in color quickly so watch the mixture closely.
  4. Swirl the pan gently to stir, otherwise just let it boil. You can use a silicone pastry brush dipped in water to reduce the crystallization that occurs along the edges of the mixture.
  5. When the sugar mixture turns the deep caramel color, reduce heat to low and slowly add the cream to the hot mixture. Whisk the cream in quickly. Be careful when you whisk the mixture, as it will bubble up and nearly double in size for a few seconds. Add in the extract. The mixture will bubble up again. Continue to whisk until the sauce is smooth and well combined. Allow it to boil for an additional minute to thicken up.
  6. Remove the pot from the heat and allow it to cool for a few minutes.
  7. Pour the caramel into mason jars and store airtight for up to 1 month at room temperature. Store in the fridge once the jar is opened.
  8. Note: DO NOT make more than two batches of this recipe at a time as the cream cools the mixture too much to form a thick sauce.