Caramel Sauce

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20 minutes 2 Cups Print RecipeEmail Recipe


1tablespooncorn syrup
4ounceunsalted butter (cut into 8 pieces)
1⁄3cupfresh orange juice (optional)
2tablespoonorange liqueur (optional)


Combine the sugar and water in a saucepan. Gently stir until the mixture comes to a boil. Periodically during cooking, be sure to wash the sides of the saucepan with a clean pastry brush dipped in water. Once the mixture boils, stop stirring. Add the corn syrup and continue cooking over moderate to high heat until the mixture becomes a medium caramel color. Remove the pan from the heat and whisk in the butter piece by piece. Stir in the orange juice and liqueur.

Allow to cool, then transfer to a clean container, cover, and refrigerate until needed.


To vary the flavor, use a different juice in place of the orange juice, such as cherry, apple, or pineapple, or substitute another liqueur.

For a creamier consistency, bring two ounces of heavy cream to a boil and blend into the finished sauce.

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