Caramel sauce is a rich, sweet condiment made by heating sugar until it turns into a golden-brown, syrupy liquid through caramelization; cream or butter is usually whisked in to smooth and thin the sauce.
White granulated sugar is the most common base, though brown sugar or honey can be used for a different flavor. The longer the sugar cooks, the darker and more intensely flavored the sauce becomes, though overcooking turns it bitter and burnt.
Caramel sauce is a staple topping for crème brûlée, profiteroles, and ice cream in Western desserts, and is used as a glaze for roasted meats or a dipping sauce in some Asian dishes. It differs from dulce de leche and cajeta, which are made by slowly caramelizing sweetened milk rather than plain sugar.