Emeril's Caramel Drizzle Sauce Recipe

Indulge in Emeril Lagasse's decadent Caramel Drizzle Sauce, a recipe straight from his Creole Christmas cookbook! This luscious sauce is incredibly versatile, perfect for drizzling over warm apple pies, rich bread puddings, or decadent slices of cake. Achieve the perfect balance of sweet and rich by using a combination of white and brown sugar. Easy to make and guaranteed to impress, this recipe is your secret weapon for elevating any dessert!

Prep Time 5 mins
Cook Time 20 mins
Calories 2126.8 kcal
Protein 13g
Rating 2.5 (4 Reviews)
Emeril's Caramel Drizzle Sauce 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Emeril's Caramel Drizzle Sauce

  • White Sugar
  • ¼ cup water
  • 1 cup heavy cream

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How to Make Emeril's Caramel Drizzle Sauce

  1. In a small, heavy-bottomed saucepan, combine 1 cup granulated sugar, ½ cup packed light brown sugar, and ¼ cup water.
  2. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves completely.
  3. Reduce heat to low and continue to cook, stirring occasionally, until the mixture turns a deep amber color and reaches a thin syrup consistency (about 10-12 minutes). Use caution as the caramel will be very hot.
  4. Carefully remove the saucepan from the heat and slowly whisk in 1 cup heavy cream. The mixture will bubble vigorously. Be careful as this can cause splattering.
  5. Return the saucepan to medium heat and bring the sauce to a simmer, stirring constantly, until it thickens to a desired consistency (about 2-3 minutes).
  6. Remove from heat and let the sauce cool completely before using. Store leftovers in an airtight container in the refrigerator for up to one week.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

1065g

Fat

365g

Carbs

91g