Only four ingredients:
1 cup light corn syrup
1 1/4 cup packed brown sugar
1/4 cup butter
1 cup whipping cream
In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.
Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.
I tied a little spoon and a tag on with some ribbon for a cute little gift!
SB was very excited about the caramel sauce when he got home! He has gone out again but I expect him to return home with some vanilla ice cream. I stirred some into my coffee with some steamed milk for my very own caramel macchiato! YUM! If you added some whipped cream and drizzled a little more syrup on the top it would rival anything Starbucks serves!
Some other uses for caramel sauce:
As a dip for apple slices
Drizzled over cheesecake with some pecans
Stirred into hot chocolate
Stirred into apple cider
As a sauce on bread pudding
And let’s not forget eating with a spoon!
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