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.
In my opinion, just about anything tastes better when it is covered in caramel. This sauce recipe is one I have made for years. It can easily be turned into Salted Caramel Sauce by adding a teaspoon of coarse French sea salt! Either way, it is delicious.
The last time I made the caramel sauce, 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!
How to Make Caramel Sauce
- Having a good heavy pan is important. It will help prevent the caramel from burning.
- Be sure to stir often.
- Use a candy thermometer to make sure you have the right temperature. When you reheat the sauce do not let it come to a boil. If it boils too much the sauce will get grainy and harden when you put it on ice cream or anything cold.
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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.
Originally posted Oct. 4, 2011