Brown – Sugar Brandy Caramel Sauce


Excellent for a quick dessert over Ice cream, or plain white or spice,or banana cake  This recipe serves


  • 1/3 cup unsalted butter, cut into small pieces Butter, without salt
  • 1 cup tightly- packed dark brown sugar
  • 1/3 cup granulated sugar Sugars, granulated
  • 2/3 cup 35% (whipping) cream Cream, fluid, heavy whipping
  • 2½ tbsp brandy


Step 1

Combine butter, sugars, and cream in a small, heavy= bottomed saucepan. Stir this mixture over low heat until sugars dissolve , then increase the heat to medium, and bring the sauce to a very gentle boil, stirring all the while. Cook 5 minutes, then remove from the heat and stir in the brandy or other liqueur. Serve immediately or cool to room temperature, then cover and refrigerate until needed, up to 3 days. To rewarm, either microwave the uncovered sauce on low or transfer the cold caramel sauce to a saucepan and stir over low heat until warm.


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