Easy Cognac Caramel Sauce

by: Chef Mike Shannon

Compatible Wolf Appliances:


Making a homemade caramel sauce is the perfect way to take your dessert to the next level. The Cognac provides a smokey depth to this simple sauce. Experiment with other liqueurs such as Grand Marnier, Chambord, or Kahlua for different flavor profiles.

Prep Time
Cook Time


  • 1 cup sugar
  • 1 tablespoon corn syrup
  • 1 tablespoon distilled white vinegar
  • 1/2 cup heavy cream, room temperature
  • 3 tablespoons Cognac
  • 1 teaspoon vanilla extract


In a heavy bottomed skillet or saucepan, add sugar to the middle of the pan. Add corn syrup, white vinegar, and about 1/2 cup of water to the outside edge of the pan. Use just enough water to give the sugar the texture of wet sand, but be careful not to add too much. Set Wolf Induction Burner to level 7.

Over medium-high heat, allow the sugar to melt and caramelize undisturbed, about 15 to 18 minutes. Do not stir.

When the caramel is a medium amber color, but before it begins to smoke significantly, pull the pan from the heat and carefully add the cream in small increments, whisking continuously, until all of it is incorporated.

Return to medium-low heat or Level 4 on the Wolf Induction Burner, whisk for 2-3 minutes to simmer and thicken slightly.