A simple caramel (or butterscotch) sauce is the perfect addition to so many desserts, breakfast dishes, and drinks. Keep a jar on hand for caramel emergencies!
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
¾ozRum, Whiskey, or flavored liqueur
In a small saucepan, combine the sugar corn syrup and water. Heat on medium, stirring to dissolve the sugar.
Once it begins to bubble, stop stirring. Continue cooking, as the mixture bubbles and begins to turn a light golden color.
When an instant read thermometer measures 325°F, turn off the heat. Immediately add in the butter and heavy cream, and stir until smooth. The caramel may seize and bubble when you add the cold cream, so be careful.
If desired, stir in any vanilla, sea salt, or alcohol. Then transfer to a jar and set aside, loosely covered until cool enough to handle.
Replace the white sugar in the recipe with an equal amount of brown sugar.
When taking the temperature, heat the mixture only to 230°F
Make ahead tips: Wait until the caramel has cooled to room temperature, then seal tightly and store in the fridge for 1-2 months. Reheat in the microwave in 30-second increments, until liquid.