Homemade Caramel Sauce

This easy Homemade Caramel Sauce is ooey-gooey, silky smooth and salty sweet.

It’s perfect for drizzling over vanilla ice cream, serving as a dip for apples or even eating by the spoonful.


– Butter – Sugar  – Brown Sugar – Karo Syrup – Sweetened Condensed Milk

In a heavy bottomed sauce pot over medium heat, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk and salt.


Cook over medium heat, stirring with a flat bottomed wooden spoon or a rubber spatula. Be sure and scrape the bottom of the pan constantly until all of the sugar is dissolved and the butter is melted.


Increase to high heat and cook the caramel mixture, stirring constantly, until it reaches 220 degrees F on a candy thermometer.


Once it reaches 220 degrees, remove from the heat immediately to stop the cooking. Allow it to cool for at least 20 minutes before serving. Or, cool completely and then store.


Pour the caramel into a serving dish, or a jar for storing. Serve with sliced apples, over ice cream or by the spoonful. Enjoy!


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