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Brown Sugar Caramel Sauce


This is a really easy sauce to make and it goes with pies, on sundays, and much more.  It is a sweeter caramel sauce than I normally make.  Usually I make a fleur de sel caramel but that is a little more difficult to make than this one which is pretty much, throw all the ingredients except of vanilla in a small pot and cook.

Brown Sugar Caramel Sauce

  • 3/4 cup brown sugar
  • 1 cup heavy whipping cream
  • 4 TB butter
  • 1/8 tsp (I prefer fleur de sel or sea salt)
  • 1 TB vanilla extract

Mix brown sugar, heavy cream, butter and salt in a small saucepan over medium-low heat.

Let mixture cooking, whisking gently for 9-10 minutes until the mixture thickens. Add vanilla extra and cook for 1 more minute. Mixture will thicken more. Turn off heat and cool caramel mixture. Serve when cool or you can store in refrigerator for a few days until ready to use.



  1. mina says:

    this looks lovely & too easy to believe! will attempt to make this sinful delight soon but may I ask, does this sauce when kept in jars harden once it is cool like hard caramel or will it keep its thick ooze? thank you!

    • Tammy says:

      caramel sauce is pretty easy to make. This one doesn’t really harden up too much but if it gets thicker than I like, I just put the jar in a cup of hot water or put it in the microwave for 20 seconds.

  2. Amy D'Ambrosio says:

    I’m not a baker but definitely intend on attempting this!!! Curious, how long will the caramel sauce keep in the refrigerator?

  3. Likes2Cook says:

    Have been looking for an easy Dependable Caramel Sauce and This Is IT!! Thank you, PW

  4. ND says:

    I didn’t have the exact measurements because I was making this with leftovers from another recipe and it still worked like a dream.

    • Tammy says:

      Great to hear. It is the thing I love about making caramel sauce. Once you get the basics down, it is really easy to make in a pinch 🙂

  5. Linda says:

    Today, I do not have heavy cream (otherwise, I would just whip some up, for this apple cake) can I use regular milk?

  6. Beth Hernandez says:

    I have made this recipe several times and have never been disappointed. I use it for custard and all kinds of desserts as well as baked ham. It will keep forever in a mason jar. Just warm it up in hot water or a few seconds in the microwave. Enjoy!


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