Divine Caramel Sauce

This caramel sauce is thick and delicious, and, you know what is in it.  You can get two nice half-pint jars from the recipe with a little left for you.  No need to can it – it keeps in the refrigerator quite a while, so you can use some pretty jars and caps from purchased items like jelly or salsa to save some money.  It's perfect on plain cake or ice cream or bread pudding or rice pudding...or anything else that needs some decadence.
We tried it over homemade ice cream, and as I always have home-canned, toasted pecans on hand, I tossed a couple on top.
Divine Caramel Sauce
  1                Cup  Light Corn Syrup
  1 ¼            Cups  Brown Sugar – packed (5 ounces)
     ¼            Cup  Butter
  1                Cup  Heavy Cream
In a 2 quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly.  Boil 5 minutes, stirring occasionally.
Stir in whipping cream, heat to boiling.  Remove from heat.  Cool about 30 minutes.  Serve warm.
Store covered in refrigerator up to 2 months.  Reheat slightly before serving if desired.
40 Servings   Yield:   2 ½  Cups
2013 Cost:  $2.37 per recipe
"Betty Crocker Gifts from the Kitchen"
Per Serving (1 tablespoon): 71 Calories; 3g Fat (40.7% calories from fat); trace Protein; 11g Carbohydrate; 0g Dietary Fiber; 11mg Cholesterol; 26mg Sodium.  Exchanges: 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.


  1. This looks wonderful! I am copying the recipe to try.......I can think of many ways to use this. :) Thank you. Gentle Joy

  2. We're having ice cream sundaes for Christmas Eve dessert.....I'll add this to the makings!

    1. I believe you'll like it, it's good on ice cream or cake or the like.


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