Homemade Caramel Sauce by Wolfgang Puck
Wolfgang Puck shared this recipe for his rich and delicious homemade caramel sauce. Made with a few simple ingredients, this delightful sauce is perfect on ice cream, cake, or pie (or by the spoonful!). The recipe is simple, but be careful not to splash the hot sauce on yourself to avoid burns. Using a heavy saucepan will ensure that the syrup cooks evenly and helps avoid burning.
Type: Dessert
Yield: 1 cup
Prep Time: 
Cooking Time: 
Total Time: 
  • 1 cup granulated sugar
  • ¼ cup water
  • ¾ cup heavy cream
  • 1 tablespoon unsalted butter
  1. Sprinkle the sugar over the bottom of a deep, heavy medium saucepan. Pour the water evenly over the sugar. Over medium-high heat, cook without stirring but once or twice tilt the pan to ensure that all the sugar is dissolved and the syrup begins to bubble, 2 to 3 minutes.
  2. Cook at a vigorous boil, while watching attentively until the syrup just begins to turn golden, 5 to 6 minutes. Gently move the pan from side to side, without stirring, so the syrup continues to color evenly. Reduce the heat to medium.
  3. Continue to cook the syrup, reducing the heat slightly, until the color becomes a very dark amber and the syrup gives off slight wisps of smoke and smells almost burnt, 1 to 2 minutes longer.
  4. Immediately pour in the cream to stop the cooking. Note that the caramel will bubble up vigorously, so don't be alarmed, but be sure to keep your hands clear. Immediately reduce the heat to low. Whisk the sauce to blend evenly. Add the butter and simmer a minute or so longer, whisking until smooth.
  5. Pour the caramel into a heatproof container. Use immediately or cover and store for up to several days in the refrigerator, where the sauce will thicken as it cools. Reheat it gently in a double boiler, a heavy-bottomed saucepan over very low heat, or in the microwave.