Caramel Sauce Recipe

Why buy caramel sauce in a jar when you can make your own so easily at home? I mean, homemade caramel sauce… ooooh my!

1 1/2 c. sugar
1/3 c. water
1 1/4 c. heavy cream (an extra 1/4 c. to serve at room temp)
1/2 teaspoon pure vanilla extract


1. Mix the water and sugar in a large heavy-bottomed saucepan.
2. Cover and cook over low heat until the sugar dissolves.
3. Uncover. Increase the heat to boil until the sugar turns a medium brown, about 5 to 7 minutes, stirring with a wooden spoon.
4. Watch it carefully at the end, as it will go from caramel to burnt very quickly.
5. Carefully and gradually, add the cream and vanilla extract.
6. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.
7. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.


– Serve over ice cream.
– Serve over cake AND ice cream.
– For a coffee-caramel flavor, add 1 TBSP instant espresso or coffee powder to the water.
– Drizzle over homemade whipped cream topped specialty coffees (like a frappuccino or a caramel cooler – homemade, of course!).

Caramel Fudge Bars

Caramel and chocolate .. two tasty sweets just made to go together!

Here’s a yummmmy recipe for at home snacking (a.k.a. dessert, right?), or to take to a gathering. Either way, it’s a hit!

1 package (approx. 48) caramels
2/3 c. evaporated milk, divided
1 package dry German chocolate cake mix
1/2 c. margarine, melted
1 c. chocolate chips
1/2 c. chopped nuts (optional)


Part 1
1. Melt caramels and 1/3 c. evaporated milk together.
2. Set aside.
3. Mix cake mix, margarine and remaining 1/3 c. evaporated milk together.
4. Spread half of cake mix mixture in 9-by-13-inch pan.
5. Bake for 8 to 10 minutes at 350 degrees.

Part 2
1. Remove from oven.
2. Pour caramel mixture over the top.
3. Sprinkle with chocolate chips and nuts.
4. Top with remaining cake mixture.
5. It works best to drop the mixture, flatten slightly with fingers and lay it on the top as desired.
6. Return pan to oven and bake for 20 more minutes.
7. Cool completely and cut.
8. Store in refrigerator or freezer.

Top with homemade whipped cream especially while still warm – super yummmmy!