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!