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!
Here are a few desserts to try this amazing caramel sauce on:
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!
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.
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.
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).
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Brown Sugar Caramel Sauce Recipe
Ingredients
- 1 ½ cups brown sugar
- ⅔ cup white Karo syrup
- 4 tablespoon butter
- ⅔ cup heavy whipping cream
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)
Using
- This brown sugar caramel is great drizzled over desserts, pie, or ice cream!
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Lianna
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.
Renee
Can you use corn syrup instead of white karo syrup?
Susie Weinrich
Definitely, Karo is just a specific brand of corn syrup.
Joni
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?
Susie Weinrich
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.
Patricia Haupt
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.