This thick and rich caramel sauce is a delicious addition to all of your favorite desserts. Serve it over ice cream, pie, brownies, or anything else you want to smother in caramel goodness.
Just about anything tastes better when it is covered in caramel. This caramel sauce recipe is one I have made for years. It can easily be turned into Salted Caramel Sauce by adding a teaspoon of sea salt! Either way, it is delicious.
I split the batch in half and added salt to half. Jim came home from work and tasted the one with salt. He isn’t quite as up on the latest food trends and he was wondering how he was going to tell me that I put too much salt in the caramel sauce!
I love caramel sauce on ice cream and this week I will share a few recipes that I love to put the caramel sauce on but sometimes the best way to eat it is straight out of the jar with a spoon!
One of my favorite things to put caramel sauce on is apple crisp and ice cream. The perfect Fall dessert. I love my apple crisp recipe and usually 1 1/2 times the topping because it is so yummy. It uses oats and graham crackers.
One word of caution: when you reheat it in the microwave do not allow it to boil. Warm it up slowly. If it cooks too much the caramel sauce will get grainy and harden when you put it on ice cream or anything cold.
Caramel Sauce Recipe
- 1 C brown sugar
- 1/4 C light corn syrup
- 1/3 C whipping cream
- 3 Tbsp butter
- 1 tsp vanilla
- For salted caramel use 1/2 - 1 tsp coarse sea salt. Add salt to desired saltiness.
- Cook sugar, syrup and whip cream over medium heat for 5-6 minutes or until it reaches 230 degrees on a candy thermometer.
- Stir in butter and vanilla.
- Serve warm.
- When reheating do not allow it to boil or it will get grainy and harden when put on ice cream.
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