One of the essential ice cream toppings is caramel sauce. The ingredients used to make this no-fail caramel sauce make it nearly impossible to not turn out. Plus, no candy thermometer is needed and no worries of burning the sugar either.
The flavor of this caramel sauce taste just like a batch of homemade soft caramels. It’s so rich and creamy. I love that this caramel stays on the ice cream after drizzling instead of ending up in a puddle at the bottom of the bowl.
This makes a good amount of sauce too. There is enough to keep half and give the other half away to someone. I love this so much though that I tend to want to keep it all to myself. It would probably be safer though to give some of this no-fail caramel sauce away because I can just eat this stuff by the spoonful.
- 1 cup brown sugar
- 1/2 cup butter
- 1 cup light corn syrup
- 1 (14 oz) can sweetened condensed
- 1/2 tsp vanilla
- Combine brown sugar, butter, corn syrup, and sweetened condensed milk together in a sauce pan over medium-low heat until the butter is melted.
- Turn to medium heat and bring to a boil. Stir constantly while boiling for 1 1/2 minutes. Remove from heat and mix in vanilla. Allow to cool slightly before using. Can be stored in the refrigerator and warmed in the microwave as needed.