Brown Sugar Sauce Recipe
Introduction
This rich and silky Brown Sugar Sauce is the perfect topping for ice cream, pancakes, or warm desserts. Made with butter, dark brown sugar, and a touch of spices, it delivers a deep caramel flavor that’s both comforting and indulgent.
Ingredients
- 1/3 cup salted butter (sliced into pats)
- 1 cup dark brown sugar (packed)
- 1/2 cup dark Karo syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream
Instructions
- Step 1: Place the sliced butter in a 2 to 3-quart saucepan over medium-high heat and let it melt completely.
- Step 2: Whisk in the dark brown sugar, dark Karo syrup, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt. Continue whisking constantly until the mixture reaches a low boil, then keep whisking for 4 to 5 minutes. Remove the pan from heat.
- Step 3: Immediately whisk in the heavy cream. The sauce will be thin initially but will thicken as it cools.
- Step 4: Let the brown sugar sauce cool completely before serving or storing.
Tips & Variations
- For a richer flavor, use dark molasses instead of dark Karo syrup.
- If you prefer a thicker sauce, reduce the cream slightly or simmer a bit longer before adding the cream.
- Omit the cinnamon and nutmeg for a simpler caramel flavor or adjust spices to your taste.
- This sauce also works beautifully drizzled over roasted fruits or stirred into coffee for a sweet twist.
Storage
Store the brown sugar sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently on the stove or in the microwave, stirring frequently, until warmed through and smooth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light brown sugar instead of dark brown sugar?
Yes, you can use light brown sugar, but the sauce will have a milder, less intense molasses flavor compared to using dark brown sugar.
What if my sauce is too thick or too thin after cooling?
If the sauce is too thick, gently warm it and stir in a splash of cream or milk to reach desired consistency. If it’s too thin, simmer it a little longer before adding cream next time, or chill it to allow thickening.
PrintBrown Sugar Sauce Recipe
A rich and velvety brown sugar sauce made with butter, dark brown sugar, Karo syrup, vanilla, warm spices, and heavy cream. Perfect for drizzling over desserts like ice cream, pancakes, or cakes, this classic sauce is easy to prepare on the stovetop and offers a delightful balance of sweetness and buttery flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 1 1/2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Brown Sugar Sauce Ingredients
- 1/3 cup salted butter (sliced into pats)
- 1 cup dark brown sugar (packed)
- 1/2 cup dark Karo syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream
Instructions
- Melt Butter: Add the sliced butter to a 2 to 3-quart saucepan over medium-high heat. Allow the butter to melt completely, ensuring it doesn’t brown or burn.
- Add Sugar and Syrup: Whisk in the dark brown sugar, dark Karo syrup, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt. Stir continuously as you bring the mixture to a low boil.
- Boil and Thicken: Maintain a gentle boil while whisking constantly for about 4-5 minutes. This helps dissolve the sugar fully and thickens the sauce slightly. Then, remove the saucepan from the heat.
- Incorporate Cream: Immediately whisk in the heavy cream. The sauce will be thinner at this stage but will thicken as it cools.
- Cool the Sauce: Let the brown sugar sauce cool completely to room temperature. It will gain a luscious, pourable consistency perfect for serving.
Notes
- For a spicier flavor, adjust the cinnamon and nutmeg to taste or omit for a simpler caramel sauce.
- The sauce thickens as it cools; if it becomes too thick, gently rewarm and whisk in a little extra cream or milk.
- Store leftover sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently before using.
- Use dark Karo syrup or any dark corn syrup for the richest flavor. Light syrup can be substituted but will produce a lighter sauce.
Keywords: brown sugar sauce, caramel sauce, dessert sauce, buttery sauce, homemade sauce, easy dessert topping
