Desserts are wonderful things and caramel is usually not a bad additive (especially when chocolate is involved)! I actually like making them more than eating them. This was something I came up with out of necessity. It was one of those nights where I really wanted ice cream with a caramel syrup. As usual, we didn’t have any so I made some!

Easy Caramel
Caramel topping can be used in so many desserts. It is always a nice recipe to have under your belt. I will say my patience is limited and it took me a while to get this just right. I have burned many a batch of caramel! Slow and steady!
Course:
Dessert
Ingredients
- 2 cups Granulated Sugar
- 1/4 cup Light Karo Syrup
- 1/2 cup Water
- Pinch of Cinnamon Sugar
- 1/2 cup Heavy Whipping Cream
- 2 tbsp Unsalted Butter
- 1 tsp Vanilla extract
- Pinch of Salt
Instructions
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Mix sugar, corn syrup, and water.
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Bring to a boil over medium to medium-high heat. Stir until sugar is dissolved.
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Use a candy thermometer to temp the candy mixture. Do not stir the mix until it reaches about 320 degrees Fahrenheit. Remove from heat at this temp and stir.
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Slowly whisk in the cream and butter.
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Add extract and salt.
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Return to a low heat and whisk until mixture is smooth. Remove from heat when consistency is reached.
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It will thicken as it cools.
Recipe Notes

www.ourhappykitchen.net
This great and easy to make topping should be a staple in most homes! We love it on everything from ice cream to apple pie!
Loved it