Kelly’s Homemade Classic Caramel Sauce

This is my Mom’s recipe and she shared it with me in 2013 – we have made it together many times. In our cheesecake making days we would use this sauce on our Caramel Turtle cheesecake, our bestseller! This is another wonderful option for host/hostess gifts during the holidays or to share with friends and family throughout the year. If gifting, I like to put the caramel sauce in 4 oz. jars with gold lids (this recipe will make 12 4oz. jars). Makes 1 1/2 quarts.

Ingredients:

• 6 cups of heavy whipping cream
• 4 cups of sugar
• 1 16 oz. Dark Karo syrup
• 1 tablespoon vanilla
• Optional: 2 teaspoons flaked sea salt , I like to use Maldon.

Step One: In a large saucepan combine the heavy whipping cream, sugar, and dark Karo syrup and mix well. Using a candy thermometer on the side of your pan, bring the mixture to the soft ball stage, 235 degrees. This could take 15-30 minutes depending on the size of your burner and if you are using electric versus gas.

Step Two: Remove from the heat and add in the vanilla mixing well. Optional: If you’d like to make this as a salted caramel sauce add 2 teaspoons of flaked sea salt.

Step Three: Pour the caramel sauce into the canning jars leaving a little extra room at the top.

Step Four: If you are planning to store the caramel sauce long term then the jars will need to be sealed. This is pretty simple! Take the largest pot you have and put in as many jars of the caramel sauce as possible into the pot – my 8 quart pot holds 8 jars easily. Fill the pot up with water until the jars are covered with 1-2″ of water. Cover with a lid and bring to a boil – boil for 10 minutes. Carefully remove the jars (I use tongs) and place them on a kitchen towel to cool completely. If you plan to gift the caramel sauce, it will keep without sealing in the refrigerator for 3 months.

Step Five: Enjoy and share with family and friends!

Note: To reheat the caramel sauce you can just take the lid off of the canning jar and microwave in 15 second intervals stirring in between or for a larger batch a double broiler works best (if you don’t have one you can just use a saucepan with water in the bottom and a glass bowl that nestles into it).