Caramel Sauce

Jeffrey Larsen

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James Beard Award–winning author Jeffrey Larsen serves this sauce with his Banana Tarte Tatin, but says it's a "good all-purpose caramel sauce" for chocolate tarts, brownies, and more.


  • 1 cup heavy cream
  • 1 Tablespoon light corn syrup
  • 95 grams (1/2 cup) firmly packed brown sugar
  • Pinch of fine salt
  • 1 teaspoon vanilla extract


Put the cream in a small heavy saucepan. Whisk in the corn syrup, brown sugar, and salt and bring to a boil. Turn the heat down to medium and continue to boil for 15 minutes, whisking every few minutes.

When the glaze has come together into a smooth, thick caramel, remove from the heat and stir in the vanilla. You are looking for what is called the soft-ball stage, which will read 234° to 240°F on your instant-read thermometer.

Note: store the sauce in the refrigerator for up to 1 month. When ready to use, gently reheat in a small pot over low heat, and then mix gently with a whisk to re-emulsify.


1 1/4 cups