Caramel Sauce

This recipe is a bit of a mash of a few different caramel sauce recipes among Grandma Donna’s collection. Who knew homemade caramel sauce was this easy! I strongly recommend a candy thermometer (though it can be done without) – I was able to pick one up for $5.


  • 1 cup granulated sugar
  • 1 tbsp Earth Balance
  • 3/4 cup water
  • Pinch of salt (more to taste)
  • 1 tsp vanilla extract (optional)

Yield: approx. 1 cup of caramel

With a rubber spatula or wooden spoon melt sugar in a saucepan. The sugar will clump and eventually melt down into a thick liquid while you stir.  Once completely melted, add Earth Balance, mixing quickly as it bubbles. Gradually add water then salt.

Bring to a boil, stirring constantly until thickened until it reaches 225 oF (typically 3-5 minutes). For a thicker caramel sauce, continue to simmer another 2-3 minutes. Transfer to a heat resistant container and stir in vanilla if using. The sauce will be runny but will continue to thicken as it cools.

Amazing on ice cream, a layer in cake, or a part of a confection like caramel popcorn, s’mores cookies or homemade turtles. Yumm!!!

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