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Buttery Caramel Sauce Recipe

By 24 Comments

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

4.67 from 3 votes
buttery caramel sauce
Print
Buttery Caramel Sauce Recipe
Prep Time
8 mins
Cook Time
8 mins
Total Time
16 mins
 

this caramel sauce is easy to make and tastes amazing.  I make huge batches of it for gifts for my neighbors during the holidays

Course: Desserts
Cuisine: American
Keyword: buttery caramel sauce, caramel sauce, homemade caramel sauce
Servings: 10 servings
Calories: 277 kcal
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
  1. In a medium saucepan, combine sugars, syrup, and butter.
  2. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5-8 minutes.
  3. Remove from heat and cool 5 minutes.
  4. Stir in whipping cream.
  5. Pour into a jar (or jars) and store in the refrigerator.
  6. It's best served warm.

Recipe Video

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!

Neighbor gifts and goodie plate recipes

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

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Reader Interactions

Comments

  3. 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

    • 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. 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

  5. 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

  6. 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

    • 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

    • 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

  9. 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

  11. 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

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