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    You are here: Home / Recipes / Dessert

    Brown Sugar Caramel Sauce

    Published: Oct 19, 2020 · Modified: Mar 20, 2023 by Susie Weinrich · This post may contain affiliate links. 6 Comments

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    brown Sugar caramel sauce pin image with text
    brown Sugar caramel sauce pin image with text

    Yes, you can make caramel sauce with brown sugar!! This is a super simple and foolproof recipe for Brown Sugar Caramel Sauce. It is made with 4 ingredients: brown sugar, butter, karo syrup, and heavy whipping cream. The brown sugar gives it an amazing rich flavor that is great drizzled over ice cream, desserts, or apple pie!

    brown sugar caramel sauce on a spoon drizzling into a bowl

    Here are a few desserts to try this amazing caramel sauce on:

    • Apple Pie Bars
    • Skillet Apple Pie
    • Pumpkin Bars

    If you are looking for a caramel candy recipe, you can check out this Rosemary Salted Caramel recipe from my friend Lauren at Zestful Kitchen!

    Table of Contents hide
    1 How to Make Brown Sugar Caramel Sauce
    2 Storing
    3 Reheating
    4 More Dessert Sauce Recipes
    5 Did you make this recipe?!
    6 Brown Sugar Caramel Sauce Recipe

    How to Make Brown Sugar Caramel Sauce

    This caramel is super easy to make and only takes about 10 minutes, and that includes getting the ingredients out!

    Start with a saucepan over medium heat. Add the brown sugar, butter, and Karo syrup to the pot. Stir it to combine and while it is melting together.

    caramel sauce bubbling in a saucepan

    Bring the mixture to a boil and then boil for 1 minute, while stirring constantly.

    Take the pot off the heat and whisk in the heavy whipping cream.

    Storing

    Store any leftover caramel sauce in the fridge in an airtight container for up to 2 weeks (which also means it can be made ahead!). It will thicken A LOT in the fridge, becoming more like the texture of a really soft wrapped caramel – see below.

    caramel with a thicker texture that has been refrigerated

    Reheating

    Spoon out the amount of caramel sauce you will be using into a saucepan or microwave safe bowl.

    Microwave for 30 seconds at a time, stirring in between. On the stovetop, place over medium-low heat, stirring often until it heats through.

    If you want it to drizzle a bit thicker you can set it out at room temp for 30 minutes and it will soften enough to “drizzle” in thicker ribbons (like the photo above).

    More Dessert Sauce Recipes

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      Butter Rum Sauce

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    brown sugar caramel sauce in a white bowl being drizzled with a spoon

    Brown Sugar Caramel Sauce Recipe

    An amazing caramel sauce made with brown sugar. It has a rich flavor that is excellent drizzled over desserts- especially apple pie and ice cream!
    5 from 1 vote
    Print Pin Rate SaveSaved to Grow
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Servings: 2 cups
    Author: Susie Weinrich

    Ingredients

    • 1 ½ cups brown sugar
    • ⅔ cup white Karo syrup
    • 4 tablespoon butter
    • ⅔ cup heavy whipping cream
    Prevent your screen from going dark while you are cooking!

    Instructions

    • In a saucepan over medium heat add the brown sugar, Karo syrup and butter. Stir to combine and bring to a boil, stirring constantly.
      Boil for 1 minute, stirring constantly.
      1 ½ cups brown sugar, ⅔ cup white Karo syrup, 4 tablespoon butter
    • Remove from the heat and whisk in the heavy whipping cream until it is blended.
      ⅔ cup heavy whipping cream
    • The sauce will be thin, let it cool to thicken.

    Storing

    • Store cooled caramel sauce in the fridge in an airtight container for up to 2 weeks.

    Reheating

    • Microwave for 30 seconds at a time, stirring in between.
    • Stovetop place over medium-low heat, stirring often, until it heats through.
    • If you want it to drizzle a bit thicker you can set it out at room temp for 30 minutes and it will soften enough to "drizzle" in thicker ribbons (see photo)
      caramel with a thicker texture that has been refrigerated

    Using

    • This brown sugar caramel is great drizzled over desserts, pie, or ice cream!
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Lianna

      May 09, 2023 at 6:29 pm

      Okay, I don’t know why I have ever bought caramel sauce, when making it is SO easy! I used unsalted butter, corn syrup, brown sugar, and heavy cream just like the recipe said. The thing that is most important is the boil… It was GREAT! It came together perfectly! I put in more cream than it called for, just because I wanted a thinner sauce. I just add it to my drinks, so it doesn’t need to be thick. I still have the last empty bottle of caramel sauce, so I’ll just pour it into that.

      Reply
    2. Renee

      December 23, 2022 at 8:27 pm

      Can you use corn syrup instead of white karo syrup?

      Reply
      • Susie Weinrich

        December 24, 2022 at 9:44 am

        Definitely, Karo is just a specific brand of corn syrup.

        Reply
    3. Joni

      November 17, 2022 at 6:49 am

      I want to try this but I need to make a large amount for gifts. The last time I made caramel sauce it seized up like a rock! I didn’t stir at all but I think my pan had residual oils in it and the recipe did not have corn syrup or lemon. I’m so tempted to try this one as it sounds more flavorful with brown sugar. Would you add vanilla?

      Reply
      • Susie Weinrich

        November 17, 2022 at 7:00 am

        I would make the recipe as written. I think you will find it has enough flavor without the vanilla.
        When the mixture comes to a boil, only boil for 1 minute, then pull from the heat. You don’t want to go to hard ball or candy stage of
        boiling sugar.

        Reply
    4. Patricia Haupt

      April 03, 2021 at 7:37 pm

      I made this today. It’s super simple and delicious. I will be reheating and serving it tomorrow to guests over mini cheesecakes and anticipate everyone liking it as much as my husband and I.

      Reply

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