Caramel Sauce - Master Cookbook Recipe # 592
This homemade Caramel Topping is smooth, buttery, and incredibly rich. Whether you’re drizzling it over a fresh apple cake, a bowl of vanilla ice cream, or even using it as a dip for fruit, it’s far superior to anything you’ll find in a jar at the store. The secret is the low boil, which creates that perfect velvety consistency that stays pourable and delicious.
This is recipe #592 in Tammy’s Master Cookbook.
Ingredients
- 1/2 cup salted butter
- 3/4 cup light brown sugar, packed
- 1/2 cup evaporated milk (or whipping cream)
- 1 tsp corn syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Melt the Base: In a small saucepan over low heat, melt the salted butter.
- Dissolve Sugar: Add the light brown sugar and the teaspoon of corn syrup. Whisk until the sugar begins to melt and the mixture is well blended.
- Combine: Stir in the evaporated milk (or whipping cream) and the salt. Whisk until the mixture is uniform.
- Boil: Turn the heat up to bring the mixture to a full boil.
- Simmer: Once boiling, reduce the heat slightly to maintain a steady, low boil. Set a timer and let it cook for exactly 3 minutes.
- Finish: Remove the pan from the heat. Whisk in the vanilla extract until fully incorporated.
- Serve: Pour the warm caramel into a pint-sized Mason jar. It will thicken slightly as it cools.
Notes
Tammy's Tips
Adding that tiny bit of corn syrup is a pro tip,it helps keep the caramel smooth and prevents it from getting grainy. If you want a "salted caramel" flavor, you can add an extra pinch of flaky sea salt at the very end. This topping stores beautifully in the refrigerator; just give it a quick warm-up in the microwave when you're ready to use it again. It’s a Collard Valley Cooks staple!