Caramel Sauce

“This is an absolutely heavenly sauce; very similar in taste to Calla’s Blue Ribbon Caramels. A bit nerve racking to make, as you are directly heating sugar. Constant stirring is a must! It is wonderful over Cheesecake or ice cream. Try also over sliced apples or drizzled over whipped cream on top of an espresso drink.” – April Ferre

Caramel Sauce

Course: Dessert Sauces


  • 1 1/4 Cup Sugar
  • 1 1/4 Cup Boiling Water
  • 1 Cup Whipping Cream Room Temperature


  • Place sugar in iron skillet over medium-low heat. Stir it constantly as it melts. If a strong caramel flavor is desired, burn the sugar slightly.
  • Slowly pour boiling water in sugar. Note: sugar and water will react violently, add water slowly. Cook the mixture until it is the consistency of maple syrup. This syrup may be kept indefinitely in a closed jar or bottle. It may also be flavored with rum.
  • When mixture has reached the desired consistency, add warm cream and cook until slightly thickened. Remove from heat and chill.

2002 Adapted Recipe – April Ferre – From The Joy of Cooking, 1943