More Great Recipes: Topping

Brown Sugar Caramel Sauce

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


2 cups brown sugar, packed
3/4 cup water
1 1/2 cups heavy cream
4 ounces 1/2 cup unsalted butter, cut in 4 chunks
seeds from scraped vanilla bean
1/4 teaspoon salt

In a medium heavy based saucepan, combine the brown sugar and water. Stir to dissolve the sugar. Cook over high temperature swirling the pan continuously until the caramel reaches 280 degrees on a candy thermometer.

Immediately remove the pan from the heat and slowly and carefully pour in the cream (the carmel may splutter).

Boil over high heat for 2 minutes stirring occasionally to blend. Remove from the heat and slowly add the butter, vanilla seeds and salt.

Cool slightly before using. The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer indefinitely.

Pairs Well With


A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter