I could live on this caramel sauce. I really could, it is that good. Living on caramel wouldn’t be too good for my waistline, or my blood sugar, or my general well-being, but I would be one happy camper! At least for awhile.
About this caramel sauce
All you need to make this sauce is a saucepan and your stove. The full directions are in the recipe card below but here’s a quick run down. Make sure you have all the ingredients measured out and ready to go before you get started.
What’s in caramel sauce:
- Corn syrup
- Just a pinch of salt
- Heavy cream
- Dark rum, optional but really delicious!
- Pure vanilla extract
Simply combine sugar, water, corn syrup, and salt in a saucepan and boil until the sugar darkens to about the same shade as iced tea. Swirl the mixture occasionally but don’t stir. Keep a close eye on it, though, because once the sugar starts browning, it can go from perfect to burned pretty quickly.
Carefully stir in cream and rum. I say carefully because there will be a fair amount of hot steam and I don’t want any injuries! Remove the pan from the heat and add the butter and vanilla. The sauce will thicken as it cools.
There are so many ways to serve this warm caramel sauce! Homemade vanilla ice cream, apple slices, banana splits, turtle sundaes, apple spice cake, chocolate cake. Maybe the best way is by the spoonful. What would you use this caramel on?
A jar of homemade caramel sauce makes a great gift idea, too. Put it in a recycled or Mason jar and tie a pretty ribbon around it. Include a jar of homemade spiced pecans or vanilla bean candied walnuts for a special someone. You may want to attach the recipes because I’m pretty sure they’ll want to make their own when the jar is empty.
Sweet on sauces?Here’s a few more delightful toppings for you:
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons corn syrup
- pinch of salt
- 1/2 cup heavy cream
- 1 tablespoon dark rum, optional
- 1/2 stick unsalted butter
- 1 teaspoon pure vanilla extract
- Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. Cook until caramel is the color of iced tea, 10 minutes. (Watch it closely. It takes awhile to get going, but once it gets going, it can scorch quickly.)
- Add cream and rum, if using, whisking to combine. Watch out for hot steam! Off heat, whisk in butter and vanilla. Transfer sauce to a bowl to cool (and thicken).
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.