This caramel sauce is different than your average caramel.
It has a creamier taste, and it doesn’t get hard like a regular caramel.
It is delicious as a dip for your apples,
or as a topping on your cheese cake, ice cream, or other favorite dessert.
Buttercream Caramel Sauce
Here is what you will need:
2 cups White Sugar
3/4 cups Light Corn Syrup
1/8 teaspoon Salt
1/4 cup Butter
2 cups Heavy Cream
1 teaspoon Vanilla
In a heavy sauce pan, on medium high, combine sugar, corn syrup, salt, butter, and 1 cup of cream. Stir constantly until mixture comes to a full boil.
Gradually add remaining cream, so boiling doesn’t stop.
Continue stirring until sauce reaches 215 degrees.
If you don’t have a candy thermometer, this will take about 5 to 7 minutes.
The color of your mixture will turn a light brown and begin to thicken.
Remove from heat.
Stir in vanilla extract.
Pour sauce into several small wide mouth jars.
Pour sauce into several small wide mouth jars.
Store in refrigerator until ready to use.
You can warm sauce up before using or use it cold. It is good either way!
Recipe makes about 1 quart.
Enjoy!
~Robyn
I’m linking up at Loving this crazy life and Michelle’s Tasty Creations.
Looks delicious! I’ll have to give it a try. Thanks for linking up!
Melissa,
Thanks for coming over and checking my recipe out!
~Robyn
Hi Robyn! Wow! I love caramel and I love that this one stays creamy. I’m putting it in my recipe files and can’t wait to try it! I might even put it on something other than my spoon. LOL ~Mary
Hi Mary! Ooooh it taste delicious on a finger too!
) Thanks for stopping by! ~Robyn
Robyn,
Looks and sounds delicious. I love that it stays creamy and you don’t have to nuke it to get it all creamy again.
Thanks so much for linking up to Creative Thursday this week.
I can’t wait to see what you link up next week. Have a great day.
Michelle
Hi Robyn, love your blog – new reader here! What is the measurement on the butter? Is it in cups? Also, roughly how much does this make? Thanks in advance for your answers, caramel of any kind is my favourite, and I’d love to make this today! Laura
Oh goodness! Yes, it should be 1/4 cup butter. I will go correct it. The recipe makes about 1 quart.
I hope you like it as much as we do!
~Robyn