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Homemade Caramel Sauce

  • Author: Erin Browne


  • 2 cups of sugar
  • 1 tablespoon light corn syrup
  • 1 cup water
  • 1 cup heavy cream


  1. Combine corn syrup, sugar, and water in a heavy-bottomed sauce pan on high heat, and stir gently.
  2. When the sugar dissolves, insert a candy thermometer and bring to a boil. Do not stir.
  3. When temperature reaches 230F and is a light caramel color, reduce the heat to medium.
  4. Continue cooking until thermometer reaches 340F.
  5. Remove from heat and add cream while whisking vigorously.
  6. Return pan to medium-low heat and continue cooking an additional 2-3 minutes.
  7. Remove from heat and allow to cool. Transfer to tupperware or glass container and store in refrigerator. Leftovers can be heated for easy pouring.
  8. One recipe yields about 2 cups of caramel.
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