Caramel Sauce

IMG_5667Sometimes a recipe’s ingredients aren’t readily available.  Usually caramel sauce is made with sugar, water, cream, and a bit of vanilla.   Three of those ingredients are usually in the house.  Cream: not always.   However, eggs are usually on hand.

This recipe uses the richness of egg yolks to help set the sauce, and give it a lovely sheen when serving.  Don’t cook over too high a heat, or the yolks will separate a bit.  It will come to a boil, just give it a bit more time.  Just be sure to strain the sauce before using.

This is great with apple cake, ginger cake, bread puddings, ice cream etc. 

Click here for printable version.

Makes just over 1 cup of sauce


2 egg yolks

½ c water

½ c packed brown sugar

½ c sugar

1 t vanilla

¼ c butter, cut into 1” pieces


In a medium saucepan, beat the egg yolks & water until they are completely smooth.

Add in the sugars, and vanilla.  Continue stirring until the yolks are completely incorporated. IMG_5657

Add in the butter pieces.IMG_5658

Heat the mixture to boiling, over medium heat, stirring constantly with a wooden spoon.

When it reaches the boil, continue boiling and stirring for 1 minute. You may need to lower the heat if it looks like it might boil over.  However, it needs to boil for the full minute.IMG_5659

Take off the heat.

Pour the sauce through a strainer into a small microwaveable container.IMG_5661

When cooled, cover the container with its lid, or with plastic wrap.

To reheat, remove lid or plastic wrap.

Heat the sauce in the microwave for 30 seconds, stir, and heat for another 15 seconds, if needed. It doesn’t need to be hot, just warm enough that it thins somewhat, and is just a bit warmer than room temperature.

Either drizzle the sauce on plated desserts, or serve in a pitcher to be passed at the table.IMG_5662


4 Comments Add yours

  1. Paul H Stevenson says:

    can you can this in ball jars?

    1. Hi ~ I haven’t actually preserved it for future use. It does hold in the fridge for at least 3 weeks to a month. As it is a sweet sauce that has been cooked, you can probably leave it at room temperature, sealed, as you can do with a curd. Give it a test 🙂

  2. Kelly Stewart says:

    Does this stay at a syrup consistency when refrigerated or does it become a solid?

    1. It stays at a spoonable consistency.

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