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)
- 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
- 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.
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.
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
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I love caramel sauce! This sounds amazing! Just pinned it. And great pics btw!
thank you so much! Been working on my photography, my sister helped me with these, she’s great. And this sauce is seriously AMAZING!
I just tripled this recipe to give away to neighbors. It is amazing! Thank you!
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!
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
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!
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!
YAY! glad the expert is a fan! I totally admit to just grabbing a spoon and going for it!
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!
hope your friends and neighbors all enjoyed it as much as you did!
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!
the caramel recipe is here – and I’m SO glad you enjoyed it! I usually make like 2 quadruple batches! glad you enjoyed it!
Just made and it’s really delicious. Mine is a wee grainy, so, after it comes to full boil should it boil a little?
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.
are you able to can this recipe so it lasts longer?
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.
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..
Hopefully you’ll fall as in love as we are – seriously one I make all the time!
Does it need to be refrigerated or is it shelf stable?
yes I refrigerate it.
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!!
boil for 5-8 mins, that’s once it comes to a boil.
Do I chill the caramel sauce before adding to the cheesecake batter?
at least cool enough to touch.