How To Make Caramel Sauce

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I have been searching for a good caramel sauce since the Fall. Do you say carmel or car-a-mel (keh-ruh-muhl)? It’s carmel for me, but we can still be friends if you say it the other way!

Anyway, I tried a few caramel sauce recipes and they failed.

I was visiting with a good friend of mine and confessing my inability to get a good caramel sauce. The last one I tried, I scorched it terribly. It took days to get that smell out of my nose.

She offered to share with me her caramel sauce recipe that she got from our home ec teacher almost thirty years ago. I could write a book on how amazing of a teacher this women was. She was everyone’s favorite and a wealth of knowledge. I am so happy to have any recipe of hers.

In my cooking from scratch era, my motto is to try and try again. So, I tried again, and this recipe is a win!

I will warn you that this recipe includes corn syrup. It may not be the healthiest recipe, but it sure is good!I know a lot of people stay away from corn syrup and high fructose corn syrup due to health reasons, concerns, and other factors.

I personally did not realize there was a difference between corn syrup and high fructose corn syrup. I thought they were the same. I’m realizing there is a lot I still don’t know about our food, but I’m learning.

Corn syrup is pure glucose while high fructose corn syrup is processed further to contain a mix of glucose and fructose.

Alright, let’s get to the recipe!

What you’ll need:

2 1/4 cup brown sugar.

1 cup of butter.

1 cup corn syrup.

1 can of sweetened condensed milk.

Medium saucepan.

First thing to do is melt the butter in a saucepan, then add the remaining ingredients. Adding the brown sugar in last.

Stir on low heat stirring until the sugar granules dissolve. This is not the time to leave and get something done real quick. Yes, I have a bad habit of leaving the kitchen for “just a minute,” which explains my scorching incident in past recipes. You will need to stay close and babysit the pan.

This process takes about five to ten minutes.

You can see from the pictures that the caramel lightens up and gets smooth. That’s how you know it’s ready.

To store, use a funnel to pour in a mason jar. The sauce can be stored in the refrigerator for two weeks or frozen for years.

I did not realize the caramel sauce would harden as it cools, I don’t know why I thought it would stay liquidy.

I poured some in a squeezable bottle thinking it would be a fun way for my kids to use it. Don’t do this. It doesn’t work.

The kids loved this caramel sauce! I cut up some apples and they gobbled it down in no time.

This caramel sauce is perfect over some ice cream too of course. And yes, that is my home made chocolate sauce on there!

I hope you give this one a try! Enjoy!