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Home » Holidays » Buttery Caramel Sauce Recipe

Buttery Caramel Sauce Recipe

By Ashlee Marie 48 Comments

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I love caramel’s, but it’s SO hard to get right!  My sister has this AMAZING caramel recipe (I’ll share it someday I promise), what makes it so amazing is how buttery it is.  So when I decided to take on caramel sauce I knew it had to have to have the buttery caramel goodness at the base.

this caramel sauce is smooth, buttery and the most delicious sauce ever

I serve this caramel sauce over ice cream, that is if I don’t eat it all first!  It’s seriously good straight.  A lot of people I gave jars to last year told me they didn’t ever get to try it on ice cream because they tried it and couldn’t put it down.  The best compliment a cook can ever receive!

this caramel sauce is thick, buttery and delicious

This is the caramel sauce I use for my salted caramel cheesecake too! AND I use it as an ingredient in my Snickers cupcakes as well! (don’t miss out on my Hot Fudge either)

this recipe for buttery caramel sauce is divine

It’s a simple recipe that I usually triple, at least.  When I’m making neighbor fits I double my triple batch, what’s that even called, sextuple the recipe?  It makes 18 cups that way! Last year I made 2 sextuple batches for 36 cups, enough for me to keep some and cover 30 neighbors and friends.

everyone loves this caramel sauce, it's the best recipe you'll every try

buttery caramel sauce

Buttery Caramel Sauce Recipe

this caramel sauce is easy to make and tastes amazing.  I make huge batches of it for gifts for my neighbors during the holidays
4.6 from 10 votes
Print Pin Rate
Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 16 minutes
Servings: 10 servings
Calories: 277kcal
Author: Ashlee Marie

Ingredients

  • 3/4 C packed light brown sugar
  • 3/4 C granulated sugar
  • 1/2 C light corn syrup
  • 1/3 C butter
  • 2/3 C heavy whipping cream
US Customary - Metric

Instructions

  • In a medium saucepan, combine sugars, syrup, and butter.
  • Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5-8 minutes.
  • Remove from heat and cool 5 minutes.
  • Stir in whipping cream.
  • Pour into a jar (or jars) and store in the refrigerator.
  • It's best served warm.

Video

Nutrition

Calories: 277kcal | Carbohydrates: 44g | Protein: 0g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 75mg | Potassium: 33mg | Sugar: 44g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

Man just looking at these pictures and I want to go eat more!  It’s great with vanilla ice cream, vanilla bean ice cream, chocolate ice cream and more!  I like it on cake and brownies as well, and I’ll sometimes even add it to my hot chocolate!  GAH! I hate writing food posts late at night, all I want now is sweets!

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this homemade caramel sauce is buttery perfection, I eat it straight from the container, on ice cream cheesecake and more

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Ashlee Marie
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Ashlee Marie
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!
Ashlee Marie
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Filed Under: christmas, desserts, Holidays, recipe videos, Recipes

Previous Post: « Microwave Chocolate Fudge Recipe
Next Post: Hot Fudge Chocolate Sauce »

Reader Interactions

Comments

  1. Alexis @ We Like to Learn as We Go

    December 10, 2013 at 4:50 pm

    I love caramel sauce! This sounds amazing! Just pinned it. And great pics btw!

    Reply
    • Ashlee

      January 11, 2014 at 3:08 am

      thank you so much! Been working on my photography, my sister helped me with these, she’s great. And this sauce is seriously AMAZING!

      Reply
  2. Cassie

    December 15, 2013 at 10:44 am

    I just tripled this recipe to give away to neighbors. It is amazing! Thank you!

    Reply
    • Ashlee

      January 12, 2014 at 1:52 pm

      YAY! isn’t it AMAZING! I seriously was just thinking about this last night, I’m all out and need to make another batch for myself!

      Reply
  3. patti

    March 22, 2015 at 7:39 pm

    Thank you,Going to try to make this weekend.Always looking for homemade gifts.Can you tell me what size jars to use,and how long will it last? Thank you again. patti

    Reply
    • Ashlee

      April 7, 2015 at 11:32 pm

      I’ve used every size, these were about 1/2 pint jars. They last a few months (if they last that long) although they do get a little grainy if you microwave them too many times, but when I reheat it over the stove it melts great!

      Reply
  4. Sandy

    July 22, 2016 at 9:46 pm

    I consider myself a caramel expert and this is THE best tasting caramel ever. It is perfection! Perfect texture and no aftertaste. I will have to practice discipline to not grab a spoon, sit and eat it all. Thank you!

    Reply
    • Ashlee

      September 20, 2016 at 12:43 am

      YAY! glad the expert is a fan! I totally admit to just grabbing a spoon and going for it!

      Reply
  5. Ronaye

    November 29, 2016 at 3:08 pm

    Hello! This looks AMAZING I’m about to try making some right now! I sure hope it turns out as good as yours! I need gifts for my Christmas friends and neighbors! Cheers!

    Reply
    • Ashlee

      January 25, 2017 at 11:13 pm

      hope your friends and neighbors all enjoyed it as much as you did!

      Reply
  6. Ronaye

    November 29, 2016 at 4:39 pm

    Ok I just finishing putting them in jars! I tripled the recipe and wish I had made more! SOOOOOO DELISH!!! Please will you give me your sisters caramel recipe? I want to make those for Christmas as well! This was such a great recipe! Thanks for sharing!!!! Too good to give away and share I think, lol!

    Reply
    • Ashlee

      January 25, 2017 at 11:11 pm

      the caramel recipe is here – and I’m SO glad you enjoyed it! I usually make like 2 quadruple batches! glad you enjoyed it!

      Reply
  7. Karin

    April 9, 2017 at 2:11 pm

    Hi Ashlee, thanks for thedelicious recipe! I’ve made it a few times as part of the salted caramel cheesecake and each time with great success – everyone always loves it!
    Tonight however, after being in a jug in the fridge for a while, the sauce became grainy and crystallised. I always have some left over after topping my cheesecake and I can’t remember this happening before. What did I do wrong and is there a way to fix this?
    Thanks again for the excellent recipe!

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:11 am

      reheating often can lead to crystallization, corn syrup helps avoid it. or when your cooking it if you constantly scrape the sides it mixes in crystals which cause it to get worse

      Reply
  8. Jillian P

    May 11, 2017 at 10:09 am

    This may seem like a silly question, but I’ve made other recipes of caramel before that called for heavy cream. Is the recipe calling for heavy cream or cream that is already whipped?

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:09 am

      the heavy cream in liquid form – you can see it in the video

      Reply
  9. Robyn Green

    May 31, 2017 at 4:44 pm

    Hi Ashlee Marie!
    Is there a substitute for Corn syrup such as Golden syrup, Maple syrup etc.
    I can’t get Corn syrup in Australia….it’s an American thing!

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:16 am

      in Australia it’s glucose syrup.

      Reply
  10. Luba

    July 22, 2017 at 6:42 pm

    Just about to make this caramel. What kind of syrup dark or light?

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:07 am

      light

      Reply
  11. Julia

    August 12, 2017 at 9:11 am

    Just made and it’s really delicious. Mine is a wee grainy, so, after it comes to full boil should it boil a little?

    Reply
    • Ashlee

      November 3, 2017 at 3:43 pm

      grainy caramel can be caused by a few things – 1. not using corn syrup 2. scraping the sides of the pan and stirring it in, 3. not boiling enough so it doesn’t dissolve all the way, 4. making the caramel just before bad weather etc… candy anything is a little tricky. make sure not to over stir, not scrap the sides and yes boil enough that the sugar is totally dissolved before moving on.

      Reply
  12. Jennifer Guttu

    August 20, 2017 at 9:13 pm

    are you able to can this recipe so it lasts longer?

    Reply
    • Ashlee

      November 3, 2017 at 3:08 pm

      I have actually only canned one food item in my life, and that was with a friend, I honestly don’t know much about canning or how it works. I would assume there is a way to do it, but I don’t know enough to give advice on it.

      Reply
  13. Bobbi

    September 1, 2017 at 8:05 pm

    Salted caramel cheesecake has got to be the most decadent dessert I will make this year! Sooo looking forward to it.
    Thanks Ashlee, and my sister -in-law..

    Reply
    • Ashlee

      November 3, 2017 at 2:58 pm

      Hopefully you’ll fall as in love as we are – seriously one I make all the time!

      Reply
  14. Megan

    September 11, 2017 at 4:41 pm

    Does it need to be refrigerated or is it shelf stable?

    Reply
    • Ashlee

      October 29, 2017 at 12:56 am

      yes I refrigerate it.

      Reply
  15. Paula Harris

    October 21, 2017 at 6:37 am

    Just curious about the caramel sauce. I just made it & it doesn’t seem thick enough. Recipe says 5-8 minutes while your making the sauce. Does that mean boil for 5-8 minutes or that’s how long it takes to come to a boil. I assumed the ladder. Please clarify. I may have to make it again! Hope not!!

    Reply
    • Ashlee

      October 28, 2017 at 10:43 pm

      boil for 5-8 mins, that’s once it comes to a boil.

      Reply
  16. Paula Harris

    October 21, 2017 at 6:41 am

    Do I chill the caramel sauce before adding to the cheesecake batter?

    Reply
    • Ashlee

      October 28, 2017 at 10:42 pm

      at least cool enough to touch.

      Reply
  17. Kate McMullen

    November 20, 2017 at 11:00 pm

    I’m excited to try this recipie with the “better than sex trifle”. Can i use heavy whipping cream?

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:06 am

      yes that is what I use

      Reply
  18. Bill

    December 8, 2017 at 2:22 am

    Do you recommend Dark or Light Corn Syrup?

    Thanks

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:06 am

      light

      Reply
  19. Sandy

    January 21, 2018 at 5:07 pm

    Oh my stars this is so good. I know I know I will be making a lot of this sauce for Christmas baskets.

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:07 am

      my neighbors love it!

      Reply
  20. Audrey

    June 16, 2018 at 1:42 pm

    This looks delicious! Do you use unsalted butter or regular salted butter?

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:11 am

      I use salted – but unsalted is more proper for cooking and baking so you can control the salt

      Reply
  21. Judith Scott

    July 18, 2018 at 10:28 am

    Will 1 batch be enough for the cheesecake recipe? I don’t trust myself to have extra caramel sauce hanging around 🙂

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:06 am

      I make a single batch for the cheesecake

      Reply
  22. Quantina Riley

    November 2, 2018 at 1:55 am

    Are you using salted butter or unsalted

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:06 am

      salted – but I like salt – unsalted will give you more control over the salt level

      Reply
  23. Tina

    January 10, 2019 at 12:37 pm

    Is there any substitute for corn syrup by chance?

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:14 am

      you don’t have to use it but I recommend corn syrup – it keeps the sauce from crystalizing, gives strength and shine, I highly recommend it. it’s not the same thing as high fructose corn syrup

      Reply
  24. Donata

    March 31, 2020 at 12:23 pm

    5 stars
    I needed a quick caramel sauce to make an improvised dessert at my party for a lady who had allergies to all types of flours and nuts. (hence that made all the other desserts not on her diet) I cut up some granny Smith apples, microwaved them to pre soften then made this caramel sauce for them (which I googled on my phone). Everyone loved it and my son begs me to make it all the time and he is 20! I made it again this morning and added apples and a touch of cinnamon and put it over pancakes! Best caramel sauce ever! Thank you so much! It is now a permanent staple in our fridge.

    Reply
    • Ashlee Marie

      April 18, 2020 at 6:17 pm

      YAY! so glad you love the sauce as much as we do! and it sounds amazing this way!

      Reply

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