Chocolate Brownies with Homemade Caramel Sauce and Salted Caramel Frosting

 Homemade Caramel Sauce is delicious and easy! Perfectly paired with Dark Chocolate Brownies and Salted Caramel Frosting!

Dark Chocolate Brownies with Salted Caramel Frosting and Homemade Caramel Sauce: easy recipe for #caramel sauce! @shugarysweets

I’ve been doing some recipe testing this week, and homemade caramel sauce was part of that testing. I tried this recipe and this recipe. Honestly, they were both delicious, the first one was a bit more work.

The second one from Anna is the one I based my recipe from. Except I wanted it to be even easier. I tried it THREE times.

For you. I wanted to make sure that it came out right each and every time.

By the third time I didn’t need a candy thermometer, but I’m including the recipe with the thermometer so that there are NO questions.

If you cook it too long, you will get sugar crystals and it will start to harden (into caramels). While it’s delicious, it won’t be smooth.

If you don’t cook it long enough, it will be too thin. Still quite tasty, but a thin sauce.

Don’t be afraid of candy thermometers. I know. Some of you are getting ready to click away because you just hate them. Trust me though, once you use it, you won’t be scared.

Kind of like yeast. Some people are afraid of making recipes that call for yeast. Anyone?? But, as many of you know, once you use it, you get the hang of it all!

How to Make Homemade Caramel Sauce

Dark Chocolate Brownies with Salted Caramel Frosting and Homemade Caramel Sauce: easy recipe for #caramel sauce! @shugarysweets

In a medium saucepan, melt butter on medium heat.

Add sugars and 1/2 cup heavy cream. Continue whisking on medium heat until mixture comes to a boil (this process takes about 6-8 minutes).

Reduce heat to medium low, whisking continuously, boil for about 3 more minutes, until temperature on a candy thermometer reaches 220 degrees.

Add remaining 1/4 cup of heavy cream and whisk until blended. Cook on medium low an additional two minutes. Remove from heat.

Pour mixture into a pint sized mason jar and allow to cool at room temperature. Sauce will thicken as it cools. Refrigerate for up to two weeks. The sugars may crystalize when cold. You can reheat it in the microwave or bring it to room temperature. ENJOY.

Now that you made some homemade caramel sauce, you can totally rock it out with these Chocolate Brownies. I used my favorite dark chocolate brownie recipe and paired it with my Salted Caramel Swiss Meringue Frosting recipe. A match made in heaven. No more jarred caramel sauce for this girl!

Dark Chocolate Brownies with Salted Caramel Frosting and Homemade Caramel Sauce: easy recipe for #caramel sauce! @shugarysweets

More Caramel Recipes

Caramel Bread Pudding has a perfect custard pudding center with a crisp outer crust! Packed with flavor and topped with caramel sauce, this is the dessert you’ve been craving!

What would YOU do for a piece of Salted Caramel Mocha Fudge? One piece of this fudge, and you’re going to keep wanting more!

These Caramel Frosted Sugar Cookies are irresistible. Chewy sugar cookies with a no-chill dough topped with a sweet and salty caramel frosting!

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Yield: 1 pint

Chocolate Brownies with Homemade Caramel Sauce and Salted Caramel Frosting

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

 Homemade Caramel Sauce is delicious and easy! Perfectly paired with Dark Chocolate Brownies and Salted Caramel Frosting!

Ingredients

For the Caramel Sauce:

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup heavy cream, divided
  • 6 Tbsp unsalted butter

Instructions

  1. In a medium saucepan, melt butter on medium heat. Add sugars and 1/2 cup heavy cream. Continue whisking on medium heat until mixture comes to a boil (this process takes about 6-8 minutes). Reduce heat to medium low, whisking continuously, boil for about 3 more minutes, until temperature on a candy thermometer reaches 220 degrees. Add remaining 1/4 cup of heavy cream and whisk until blended. Cook on medium low an additional two minutes. Remove from heat.
  2. Pour mixture into a pint sized mason jar and allow to cool at room temperature. Sauce will thicken as it cools. Refrigerate for up to two weeks. the sugars may crystalize when cold. You can reheat it in the microwave or bring it to room temperature. ENJOY.

Nutrition Information:

Yield:

32

Serving Size:

1 Tbsp

Amount Per Serving: Calories: 61Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 3mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 18, 2013

Comments & Reviews

  1. Your recipes are awesome! Have you ever tried this one:

    •1 cup water
    •1 cup mayonnaise
    •1 teaspoon vanilla extract
    •2 cups all-purpose flour
    •1 cup sugar
    •3 tablespoons baking cocoa
    •2 teaspoons baking soda

    •BROWN SUGAR FROSTING:
    •1/2 cup packed brown sugar
    •1/4 cup butter, cubed
    •2 tablespoons milk
    •1-3/4 cups confectioners’ sugar
    Directions
    •In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended.
    •Pour into greased 9-in. square or 11-in. x 7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
    •For frosting, in a small saucepan. Cook and stir brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners’ sugar; beat until smooth. Frost cake. Yield: 9-12 servings.

  2. I made this the other night, and just…wow! I’m putting on EVERYTHING! Apples, grapes, ice cream, brownies, coffee. I’ve tried a couple caramel sauce recipes, and this is hands down the best one so far! I didn’t use a thermometer, but strictly followed the time frames. I didn’t notice any crystallization, unlike other recipes I’ve tried. Light, smooth, delicate, and simply delicious! Such a great recipe! Cheers!

  3. How did you know I was craving something caramel-y and delicious right now? 😀 This looks delicious, you wonderful mind-reader, you!

  4. I just bought a candy thermometer because I was tried of guessing the temperature. That caramel sauce looks amazing! And on top of brownies??!! Yes, please!!

  5. I’ve been dreaming about this all night since seeing it just before falling asleep last night on FB’s Fabulous Food Blogs Recipes! Absolutely delicious looking!!!

  6. I used to always make my own caramel sauce and I never used a candy thermometer.

    …in hindsight, I’m fairly certain that explains why it was truly successful only 2 out of 5 times…

    Having a jar of caramel is insanely handy and I’d say well worth the investment of a candy thermometer. Thanks for sharing!

    1. Haha!! Now that I know what it should look like, and how long it boils on MY stovetop, I’m obsessed with making this. No candy thermometer for me anymore.

  7. This is a home run!! It’s totally on my summer list of things to make. I always think about ice cream when I think about caramel sauce!

    1. I’m obsessed now. Seriously gets easier each time you make it! And with ice cream? Yeah, it’s good.

  8. Why on Earth would someone be afraid of a candy thermometer. I guess we all have our idiosyncrasies. Surely no one is afraid of salted caramel. I can’t wait to try these. I’m married to a caramel fiend.

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