Caramel Sauce

  • Preparation 10 MIN
    Cooking 12 MIN
    Chilling 2 H
  • Makes 1 cup (250 ml)
  • Freezes



  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...

Healthy Pick

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