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Caramel Sauce by Alex Hitz

Caramel Sauce

This caramel sauce is perfect! I serve it with my Coconut Pudding and the combination of the caramel and the coconut is unexpected and extraordinary. It also makes an excellent topping for a brownie sundae, which, I would argue, is the best birthday cake in the world!


YIELD: 1½ cups


2 tablespoons salted butter
1 pound light brown sugar
2 egg yolks
1 cup heavy cream
1 teaspoon salt
1 tablespoon plus 1 teaspoon vanilla extract



  • In a heavy saucepan or a double boiler over low heat, melt all the ingredients together except the vanilla until the sugar has dissolved. Be careful not to burn the sugar.

  • Remove it from the heat, stir in the vanilla, and serve the sauce warm.

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