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Caramel Sauce Recipe

Caramel Sauce

Recipe courtesy Wolfgang Puck, 2004

Show: Wolfgang Puck's Cooking Class

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on July 17, 2010

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    I tried making this sauce twice. The first time, I made the mistake of stirring the mixture, which I realized was my error. The second time, I added the sugar and water to the pan and didn't touch it, and the mixture still did not brown. I don't know what I'm missing (except 4 cups of wasted sugar but this didn't work for me. I'm an experienced baker, but I couldn't get this to work. Don't know if I'm doing something wrong, or if the recipe needs more instructions. Either way, I have no caramel sauce.

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  • on April 08, 2009

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    I'm pretty sure I followed the recipe perfectly, but I must have done something wrong because it didn't turn deep amber, or any shade of brown or gold, and I let it go an extra four minutes past the time in the recipe. Added the cream, and the cream didn't blend. This wasn't caramel sauce.

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  • on March 11, 2006

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    I have made this sauce twice now. Both times it turned out perfect. Great over ice cream or pound cake.

    Thank you, Wolfgang!

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  • on September 13, 2005

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    I can understand the frustration of an "experienced cook" when first attempting to caramelize sugar. This technique does take some practice, whether or not one is experienced in preparing other dishes. This recipe prepares a wonderful caramel sauce, and the additiono of the liqueur lifts it from the ordinary to the exceptional.

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