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Caramel Sauce for Ice Cream With a Secret Ingredient
Author: Melissa Howell
  • 3/4 c. granulated sugar
  • 1/4 c. salted butter not margarine, at room temperature
  • 6 Tbsp. heavy cream at room temperature
  • 1/4 tsp. salt
  • When making the second batch of this use 3/4 c. xylitol instead of sugar
  1. Pour sugar (or xylitol) in a saucepan over medium heat. Stir constantly with a whisk or wooden spoon. The sugar (or xylitol) will turn clumpy before melting. This is normal.
  2. When sugar (or xylitol) has turned to a liquid, add butter and keep stirring until butter is all melted and bubbly. The sugar should have turned into a brown liquid. The xylitol will have turned into a clear liquid.
  3. Slowly pour in the heavy cream (this causes quite a bit of steam, so be careful!) until it comes to a boil. Boil for one minute, stirring constantly. Remove from heat and add salt.
  4. Let cool slightly. Mix with second batch (if applicable). Store in a glass jar in the refrigerator. No need to reheat!