Caramel Sauce
![photo by rpgaymer](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/40/84/35/picwXlIpB.jpg)
photo by rpgaymer
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/burger.png)
![photo by kitty.rock](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/40/84/35/picukKIQp.jpg)
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
4 cups
- Serves:
- 12
ingredients
- 18 tablespoons butter (2 sticks + 2T)
- 3 cups light brown sugar (22 oz)
- 1 1⁄2 cups heavy cream
- 3⁄8 cup light corn syrup
- 1 tablespoon vanilla extract
directions
- Mix cream, corn syrup and vanilla in a measuring cup.
- In a large saucier or sauce pan, melt butter over medium-high heat and add brown sugar.
- Boil a few minutes until very frothy and just starting to darken.
- Remove from heat, add cream mixture and whisk until smooth. Should make about 4 cups.
Questions & Replies
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Reviews
-
Ridiculously good! I've only made caramel once before, and that was way back in high school chemistry class.... and I ruined it pretty badly. I was worried about making this, and I really thought I ruined it too when the caramel just sizzled and popped like crazy when I combined it with the cream and corn syrup. It all came together in the end though after a long while of whisking, and I was left with the best caramel sauce I've ever had. Thanks for sharing. [Made & Reviewed for PAC Fall 2013]
RECIPE SUBMITTED BY
I'm an experienced home cook who's been cooking since about the age of 11.
My favorite foods include... well, I like just about everything (with the exception of liver and other organs).
Favorite cuisines include Tex-Mex, Pan-asian and good old Southern cooking.
I also enjoy home canning, which is a great source of gifts from the kitchen!