DIY Caramel Sauce Sundae

A beautifully simple and easily variable caramel sauce recipe to dress up those spring and summer Sundaes in these stay-at-home times.

Hello Hello!

First off, we want to thank you all during these difficult times, especially for all the Mother’s Day orders that came through our online shop! Your support means the world to us - without it, there would be no Caramel Caravan Co - and our hearts have been deeply warmed.

Additionally, here is some light-hearted entertainment and deliciousness during the remainder of any stay-at-home orders you may be experiencing. As the weather is getting warmer, the sun is shining a little brighter, and as you find yourself sitting outside more often, what better way to accompany the Vitamin D influx than with a good ole fashioned caramel sauce ice cream sundae?

We’ve included the recipe to our favorite part of a sundae - the caramel sauce - no surprise! The best part - you can personalize it to your liking. If you want to add flavors, go for it! All you have to do is add the said flavor to the first step.

I personally love bananas (Courtney here), so I add one pureed or whisked banana. If you want something fruity, add 1/2 cup of your favorite crushed freeze-dried fruit. Looking for some spice? Add 2 tbsp of your favorite spices (chai spice caramel sauce anyone?!). You can also go a little nuts and add 2 tbsp of your favorite nut butter. The opportunities are endless … if you have any questions regarding how much of an ingredient to add, drop us a comment below!

Looking to create the entire sundae start to finish? We’ve included links to homemade ice cream and chocolate sauce recipes at the bottom of the page.

CARAMEL CARAVAN CO CARAMEL SAUCE

Ingredients (yields approximately 2 cups)

3/4 cup heavy whipping cream

1/2 cup sugar

1/2 cup butter

1/3 cup corn or other glucose syrup

1/2 tsp salt

1/2 tsp vanilla extract

Directions

  1. Melt butter, sugar, salt, 1/4 cup cream, and corn syrup together in a small pot. Heat on medium-low. Stir frequently.

  2. Stir until mixture reaches 225 degrees Fahrenheit.

  3. Add 1/4 cup heavy whipping cream to pot and heat until mixture reaches 222 degrees Fahrenheit. Continue to stir frequently.

  4. Add 1/4 cup heavy whipping cream and 1 tbsp vanilla extract to pot (while still stirring!) and heat until mixture reaches 222 degrees Fahrenheit.

  5. Once caramel has reached 222 degrees Fahrenheit, remove from stovetop. Pour into your preferred storage container, preferably tempered glass.

Serving: Let sit for 10 minutes before use for a warm caramel sauce. Sit for a few hours if prefer room temperature. Enjoy!

Top to bottom:

Original Caramel Sauce

Raspberry Caramel Sauce

Banana Caramel Sauce (my personal fave!)

Chocolate Sauce

Chocolate Sauce Ingredients

VANILLA ICE CREAM courtesy of The New York Times Cooking.

CHOCOLATE SAUCE courtesy of David Lebovitz.

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