Caramel Sauce

Flowing Delectable Caramel Sauce.

Rich, delicious, and oh so lusciously smooth, you’ll want to pour it all over your desserts.

This caramel sauce is so versatile.  It is amazing on the Apple Crisp.  It also goes spectacularly  (along with the deliciously rich Chocolate Sauce. Together they make a dynamic duo.) on top of Chocolate Brownies, sundaes, cakes and more.  I even use a variation of it for Caramel Apples and Bread Pudding recipes.

How to store caramel sauce

I store my caramel sauce (and other sauces as well) in a microwaveable/heat proof bowl or jar.  I got mine at Smart and Final, but you can also get them online.  They are very practical.

Heat Proof Bowl

Here is a photo of the heat proof bowl with a lid on.  It’s great for storing sauces in the refrigerator.

Heat Proof Bowl with Lid.

Directions:

• First, you melt the butter in a tall heavy saucepan.  Make sure that your saucepan is tall because the mixture will more than double in volume as it cooks.

• Add the brown sugar, cream, corn syrup, and vanilla.  If making this for grown-ups, you could omit the vanilla and stir in a teaspoon or two of your favorite hard drink.  Using Bourbon or Whiskey works very well.  Just a though.  A happy thought.

• Cook at low to medium heat, stirring occasionally with a wooden spoon until the sugar dissolves and the sauce simmers and thickens.  Continue to stir occasionally throughout the process.

***Also, please don’t leave the sauce unattended.  It might burn and create a hot mess that you have to clean up.

***The secret to a great caramel sauce is patience.  It takes what seems like forever.  At one point you might think that it will never thicken.  Keep that in mind.

Look at how beautiful and thick this sauce is!

• However, soon enough your caramel sauce will be firm enough to coat the back of your wooden spoon.  This is perfection.

Rich, buttery, and delicious.

Print

Caramel Sauce

This caramel sauce i easy, quick, and versatile. It’s made with utter, brown sugar, cream, corn syrup, and vanilla.

Course Dessert

Ingredients

• 1/2 Cup (1 Stick) Butter
• 2 Cups Brown Sugar
• 1/2 Cup Corn Syrup
• 1-1/3 Cups Heavy Cream
• 1 Tsp Vanilla Extract (You can substitute your favorite hard beverage)

Instructions

1. Melt the butter in a tall heavy saucepan.  Make sure that your saucepan is tall because the mixture will more than double in volume as it cooks.

2. Add the brown sugar, cream, corn syrup, and vanilla.  If making this for grown-ups, you could omit the vanilla and stir in a tablespoon of your favorite hard drink.  Using Bourbon or Whiskey works very well. 

3. Cook at low to medium heat, stirring occasionally with a wooden spoon until the sugar dissolves and the sauce simmers and thickens.  Continue to stir occasionally throughout the process. 

Recipe Notes

Don't leave the sauce unattended.  It might burn and create a hot mess that you have to clean up.

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