Instead of buying this classic dessert sauce from a jar, make it yourself with this simple recipe. Serve it over your favorite ice cream or drizzle on fresh fruit slices.

Source: Midwest Living


Recipe Summary

20 mins
1 hr
1 hr 20 mins
1-1/2 cups


Ingredient Checklist


Instructions Checklist
  • Place granulated and brown sugars in a 2-quart saucepan, spreading sugar evenly. Heat over medium-high heat (do not stir). Heat until some of the sugar is melted (it should look syrupy). Reduce heat to medium-low. Begin to stir only the melted sugar to keep it from overbrowning, and then gradually stir it into remaining sugar as it melts. Continue to cook until all the sugar is melted (should take about 8 minutes total).

  • Remove from heat. Carefully stir in hot water (mixture will spatter and sugar will become hard). Heat and stir over medium heat until the sugar melts and no hard lumps remain (should take about 3 minutes). Use a whisk to gradually whisk in whipping cream. Stir in honey. Bring to boiling over medium heat. Reduce heat to medium-low and boil gently, uncovered, for 8 minutes. Remove from heat. Whisk in butter and vanilla. Cool about 1 hour (sauce will thicken as it cools.) Serve warm over ice cream. (Cover and chill any leftovers for up to 3 days. To reheat sauce in your microwave oven, allow 15 to 30 seconds on high power.) Makes about 1-1/2 cups.

Warm Praline-Caramel Sauce:

Prepare as above, except stir in 1/2 cup coarsely chopped pecans, toasted, and 1 to 2 tablespoons praline liqueur. Makes about 2 cups sauce.

Warm Caramel-Apple Sauce:

Prepare as above, except stir in 1 cup chopped, unpeeled apples and 1/4 cup coarsely chopped peanuts. Makes about 2-3/4 cups sauce.

Warm Pineapple-Coconut Sauce:

Prepare as above, except stir in 1 cup coarsely chopped pineapple chunks and 1/2 cup coconut, toasted. Makes about 3 cups sauce.

Nutrition Facts

89 calories; fat 6g; cholesterol 19mg; saturated fat 4g; carbohydrates 10g; vitamin a 194.4IU; sodium 18mg; calcium 10.1mg.