dessert, Egg free, Family, food, food allergies, Gluten Free, LDS, ldsmom, mother, recipes, Soy Free

Homemade Caramel Ice Cream Topping

It’s Friday, so you know what that means!  A new recipe!

Today’s recipe came from my sister-in-law, Cindy.  Her caramel sauce is just SO GOOD.  So that’s what I’m doing…sharing the good.


1 C butter(two sticks)

2 C brown sugar

1 C light Corn Syrup

1 can Sweetened and Condensed Milk

1/2 tsp real vanilla

In a medium sauce pan, melt butter until almost melted.  Stirring occasionally.  Add brown sugar and corn syrup.


Now you want to stir slowly and constantly until this comes to a boil.  Boil for 30 seconds- 1 minute.

Add sweetened and condensed milk.  Stir in well.  It will look lighter in color when it is all mixed in.


Bring this back to a boil-doesn’t take long.  Boil for about 1-2 minutes.  Remove from heat and add vanilla.

That’s it!  It’s ready to serve.  This makes a lot, so I usually save it in 1 – 1 1/2 C increments.  Or put in small glass jars and give away.


Neighbors are never sad when you show up with this treat for their next ice cream dessert night.:)

And if you want to justify eating caramel for dinner, just serve it like this.


I hope you enjoy making this and serving it with all your summer ice cream nights.  Stay tuned for my version of Carmelita’s.

Life is Good.  Share the Good.

PS This microwaves so nicely.  And stores in your fridge for a week.

PSS This is SO delicious on popcorn!  Get some Skinny Pop (this is so much easier than trying to get all the kernels out when air popping- there’s almost no kernels in these bags!) dump into a bowl, and pour the caramel sauce on top.  Stir and wa-la!  It’s just about heaven.


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