Is brown sugar the same as caramel?

No—brown sugar contains molasses, while caramel is a result of heating sugar until it breaks down. Brown sugar helps you create caramel faster with a similar flavor.

How to make brown sugar sauce?

Melt brown sugar and butter together, then whisk in cream or milk. Simmer until thick, stir in vanilla and salt, and let cool.

Can you caramelize with brown sugar?

Absolutely! Brown sugar caramelizes easily, and it often results in a more flavorful, less bitter sauce than traditional white sugar caramel.

Can I use brown sugar to make a caramel sauce?

Yes, brown sugar is perfect for making caramel sauce. It dissolves quickly and adds a rich, molasses-like flavor that’s deeper and smoother than white sugar.

How to Make Brown Sugar Caramel Sauce That Tastes Better

How to Make Brown Sugar Caramel Sauce That Tastes Better Than Store-Bought

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 1/2 cups 1x
Category: Sauce
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Description

This homemade Salted Caramel Sauce is rich, buttery, and perfectly balanced with a hint of sea salt and vanilla. Ready in minutes, it’s the perfect topping for ice cream, cakes, coffee drinks, and more!

Ingredients

Units Scale

1 cup (220 g) dark brown sugar (packed)
12 tablespoons (170 g) unsalted butter (room temperature, cut into 24 pieces)
1/2 cup (120 g) heavy whipping cream (room temperature)
3/4 teaspoon sea salt
2 teaspoons (8 g) real vanilla extract

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Instructions

In a heavy-bottomed medium saucepan over medium heat, add the brown sugar and butter. Stir until the sugar is dissolved.
Whisk continuously until the butter is completely emulsified into the sugar and the mixture thickens, about 3 to 4 minutes.
Slowly pour in the heavy cream while continuing to whisk. Be careful, as it may hiss and bubble.
Increase the heat to medium-high and whisk until the mixture reaches a boil, then immediately reduce the heat to medium-low.
Continue whisking over medium-low heat for about 5 minutes, or until the caramel is thickened. Reduce the heat if it begins to boil again.
Remove from heat and stir in the sea salt and vanilla extract.
Set aside to cool, whisking occasionally. The caramel will thicken further as it cools.

Notes

Make sure butter and cream are at room temperature to avoid separation.
Use real vanilla extract for best flavor.
Store cooled caramel in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before serving.
Delicious over ice cream, brownies, pancakes, or stirred into coffee.

Nutrition

Serving Size: 2 tablespoons
Calories: 170
Sugar: 18g
Sodium: 115mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 0g
Cholesterol: 35mg

Find it online: https://www.cookingflash.com/brown-sugar-caramel-sauce/

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