Torani Caramel Sauce Recipe
This Torani Caramel Sauce Recipe is smooth, buttery, and golden — just like the bottled Torani caramel, but fresher, creamier, and better. It is perfect for drizzling on desserts, coffee, pancakes, or ice cream.
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream swap: whole milk, coconut cream, or condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Optional Variations:
- Sugar-free: Replace sugar with erythritol or monk fruit
- Vegan: Use coconut cream instead of heavy cream
- Chocolate caramel: Add ½ cup dark chocolate after cream
Instructions
Melt the Sugar:
- In a heavy-bottom saucepan, add 1 cup sugar.
- Heat on medium and stir slowly until melted and golden.
Add Butter:
- Stir in 6 tbsp unsalted butter.
- It will bubble — keep stirring until smooth.
Add Cream:
- Slowly pour in ½ cup heavy cream.
- Stir until the sauce is smooth and creamy.
- Simmer 1–2 minutes for thicker texture.
Add Flavor:
- Turn off heat.
- Stir in 1 tsp vanilla extract and a pinch of salt.
Cool & Store:
- Let sauce cool for 15 minutes.
- Transfer to a glass jar.
- Refrigerate up to 2 weeks.
- Reheat gently before use.
Notes
For caramel sauce without cream → use milk, coconut cream, or condensed milk.
For 2-ingredient caramel → sugar + butter only.