Basic Caramel Sauce Recipe
Why I Like This Sauce
This caramel sauce is thickened with corn starch.
Why is that a good thing?
Because you don’t have to mess around with a food thermometer and boil the mixture to a certain temperature for the sauce to thicken. Using corn starch is a much easier option, and it still tastes great.
How To Use Homemade Caramel Sauce
This basic caramel sauce can be used for the following:
- As an apple dip
- As an ice cream topping (try this pear ice cream)
- Drizzled on brownies or frosted cupcakes
- Drizzled on apple crisp
- On pancakes or apple oatcakes
- On this apple-cinnamon mug cake
- Eaten straight out of the jar
It’s quick and easy to make, and will keep in your fridge for about two weeks.
It’s cheaper than most caramel sauce recipes I’ve seen, and certainly cheaper than buying the fancier stuff in the grocery store (I’ve seen it for as much as $8.00) And it’s made without corn syrup, an added bonus.
Try this similar recipe: Salty hot fudge
- 1 1/2 cups brown sugar
- 1 tablespoon cornstarch
- 1 cup half-and-half or heavy whipping cream
- 2 tablespoons butter
- In a medium saucepan, combine brown sugar and corn starch. Add half-and-half and butter. Bring mixture to a boil, stirring constantly. Reduce to a simmer and cook for 8 to 10 minutes, stirring occasionally. Remove from heat and allow caramel sauce to cool.
- Sauce will keep in refrigerator for two weeks.