Homemade Caramel Topping

Homemade Caramel Topping is rich and buttery, perfect for drizzling over ice cream, cakes, pies, or even hot cocoa. This easy-to-make caramel sauce is smooth, sweet, and irresistibly creamy. Made with simple ingredients, it adds a decadent touch to your favorite desserts.

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Ingredients Needed For Homemade Caramel Topping:

• 1/2 cup sugar
• 4 tbsp butter
• 1 tbsp Karo Syrup
• 3 ounces Half and Half
• 1 tsp vanilla
• Pinch of salt, optional

Instructions For Homemade Caramel Topping:

1. Add sugar, butter, Karo Syrup and Half and Half to a sauce pan and bring to a boil.
2. Boil for about 5-6 minutes to get the mixture to the desired consistency, keep in mind that the caramel sauce will thicken as it cools, as well. Stir this mixture as it boils to keep from burning. 
3. Remove from the heat and add the vanilla. Stir. 
4. Allow time to cool before serving. Store leftovers in the refrigerator for up to five days. 
5. Serve over ice cream, brownies or cake.
6. NOTE: CHECK YOUR CARAMEL AS IT BOILS-use a spoon to dip into the caramel sauce. See if the caramel coats the back of the spoon but still runs off. You want your caramel to be thin but not runny,

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Homemade Caramel Topping

A simple caramel topping recipe for ice cream and other desserts.

Course Desserts

Cuisine American

Keyword Caramel, Caramel Ice Cream Topping, Caramel Sauce, Easy Caramel, Simple Dessert Toppings

Prep Time 2 minutes

Cook Time 6 minutes

Total Time 8 minutes

Servings 4 servings

Author Sweeter With Sugar

Ingredients

• 1/2 cup sugar
• 4 tbsp butter
• 1 tbsp Karo Syrup
• 3 ounces Half and Half
• 1 tsp vanilla
• pinch salt optional

Instructions

1. Add sugar, butter, Karo Syrup and Half and Half to a sauce pan and bring to a boil.

2. Boil for about 5-6 minutes to get the mixture to the desired consistency, keep in mind that the caramel sauce will thicken as it cools, as well. Stir this mixture as it boils to keep from burning.

3. Remove from the heat and add the vanilla. Stir.

4. Allow time to cool before serving. Store leftovers in the refrigerator for up to five days.

5. Serve over ice cream, brownies or cake.

6. Note: you want your caramel to be thin but not runny. Use the back of a spoon to test that it coats the spoon but, still liquid enough to run off. Not really thick like a caramel.

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