Caramel Candy Sauce

This simple Caramel Candy Sauce is deliciously creamy and sweet, goes on everything, and it's so simple that it's foolproof. Just three ingredients and a few minutes are all that you need.

Course Sauces, Dips & Toppings

Cuisine North American

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 10

Servings tablespoons

Calories 53kcal

Author Colleen Milne

Ingredients

12 oz soft caramel candy
2 tablespoon water
½ cup heavy cream

Instructions

Put the unwrapped caramels and water into a medium sauce pan.
Heat over medium heat, stirring, until the caramel candies are melted and smooth.
Remove from heat and whisk in the cream until completely combined.
Allow the caramel sauce to cool to room temperature before transferring to a glass jar with a lid.

Notes

- Keep stirring. While the caramels are melting, be sure to stir so that you don't have burnt caramel.

- Melt completely. Before adding the cream, be sure the caramels are completely melted, with no lumps. Once the cream is added, you won't be able to smooth out any un-melted lumps.

- Thicker or thinner sauce. This is a fairly thick caramel sauce. If you prefer a thinner sauce, add more cream, a tablespoon at a time, until it's the consistency you like. For an extra thick sauce, reduce the cream to one third of a cup.

- Salted caramel. Add a teaspoon of sea salt to make this a salted caramel sauce.

- Flavor variations. Add a teaspoon of maple syrup for maple flavored caramel sauce. Other delicious flavor additions are vanilla extract, chocolate (melt along with the caramels), or alcohol like rum, whisky, or Irish cream.

- Storage. Allow the caramel candy sauce to cool to room temperature before transferring it to a glass jar with a lid, like a mason jar. Store in the fridge for up to three weeks.

- Reheating. The caramel sauce will become quite solid after refrigerating. You can take it out ahead to allow it to come to room temperature, or you can use the microwave to heat the sauce if you want to serve it warm.

Nutrition