Homemade Caramel Sauce
The creamiest homemade caramel sauce you will every make. Perfect for an ice cream topping, dipping fruit/pretzels, and in dessert recipes.
Equipment
- 1 sauce pan
- wooden spoon, measuring cups
Ingredients
- 1 C butter( 2 sticks)
- 2 C brown sugar
- 1 C Light Karo Syrup
- 1 can sweetened and condensed milk
- 1 tsp vanilla
Instructions
- In a medium sauce pan on medium heat, melt butter until it is about half way melted.
- Add in brown sugar, and stir well.
- Add Karo syrup and still well. Then bring to a boil. This should take 7-10 minutes. Make sure you are stirring slowly. Once it comes to a RAPID boil, take out the spoon and let boil for 15 seconds. NO LONGER!
- Quickly stir in the can of sweetened and condensed milk. Stir very well to make sure it is well incorporated. Then bring the sauce back up to BARELY a boil while constantly, gently stirring. Then remove from heat.
- Add the vanilla and stir while gazing at the beautiful color of your caramel. Grab some apple slices, close your eyes, and picture what heaven might look like.
- Let this cool COMPLETELY before storing. As it cools it will develop a crusty film on the top, this is NORMAL. While it is cooling, stir the caramel every 15 or so minutes to help it cool properly. (if you store this before it is completely cooled, you will get condensation in your container and that will ruin your caramel).
Notes
Store in a glass container or jar with a lid in the fridge for up to 2 weeks. To re-heat, scoop some out into a microwave safe bowl. This can be a little tricky because once it's cooled, it is very sticky of course. I usually use two metal spoons to spoon into a bowl. Then depending on how much caramel you need to warm up, I recommend just 10-15 seconds, stir, and then see how much more time you need.