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.
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 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)
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.
Buttery Caramel Sauce Recipe
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
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
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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Alexis @ We Like to Learn as We Go
I love caramel sauce! This sounds amazing! Just pinned it. And great pics btw!
Ashlee
thank you so much! Been working on my photography, my sister helped me with these, she’s great. And this sauce is seriously AMAZING!
Cassie
I just tripled this recipe to give away to neighbors. It is amazing! Thank you!
Ashlee
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!
patti
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
Ashlee
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!
Sandy
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!
Ashlee
YAY! glad the expert is a fan! I totally admit to just grabbing a spoon and going for it!
Ronaye
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!
Ashlee
hope your friends and neighbors all enjoyed it as much as you did!
Ronaye
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!
Ashlee
the caramel recipe is here – and I’m SO glad you enjoyed it! I usually make like 2 quadruple batches! glad you enjoyed it!
Karin
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!
Ashlee Marie
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
Jillian P
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?
Ashlee Marie
the heavy cream in liquid form – you can see it in the video
Robyn Green
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!
Ashlee Marie
in Australia it’s glucose syrup.
Luba
Just about to make this caramel. What kind of syrup dark or light?
Ashlee Marie
light
Julia
Just made and it’s really delicious. Mine is a wee grainy, so, after it comes to full boil should it boil a little?
Ashlee
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.
Jennifer Guttu
are you able to can this recipe so it lasts longer?
Ashlee
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.
Bobbi
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..
Ashlee
Hopefully you’ll fall as in love as we are – seriously one I make all the time!
Megan
Does it need to be refrigerated or is it shelf stable?
Ashlee
yes I refrigerate it.
Paula Harris
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!!
Ashlee
boil for 5-8 mins, that’s once it comes to a boil.
Paula Harris
Do I chill the caramel sauce before adding to the cheesecake batter?
Ashlee
at least cool enough to touch.
Kate McMullen
I’m excited to try this recipie with the “better than sex trifle”. Can i use heavy whipping cream?
Ashlee Marie
yes that is what I use
Bill
Do you recommend Dark or Light Corn Syrup?
Thanks
Ashlee Marie
light
Sandy
Oh my stars this is so good. I know I know I will be making a lot of this sauce for Christmas baskets.
Ashlee Marie
my neighbors love it!
Audrey
This looks delicious! Do you use unsalted butter or regular salted butter?
Ashlee Marie
I use salted – but unsalted is more proper for cooking and baking so you can control the salt
Judith Scott
Will 1 batch be enough for the cheesecake recipe? I don’t trust myself to have extra caramel sauce hanging around 🙂
Ashlee Marie
I make a single batch for the cheesecake
Quantina Riley
Are you using salted butter or unsalted
Ashlee Marie
salted – but I like salt – unsalted will give you more control over the salt level
Tina
Is there any substitute for corn syrup by chance?
Ashlee Marie
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