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Caramel Sauce (and salted pecan brownies)




Recently I "needed" some caramel sauce to go on top of brownies. I found a great recipe on Sugar & Charm's website. It makes a lot. Be prepared.


1/2 cup salted butter

1 cup brown sugar

1 can sweetened condensed milk, 14 ounces

1/2 cup corn syrup


Over medium-low heat, melt the butter and brown sugar and a medium saucepan. Add the sweetened condensed and corn syrup. While the sauce thickens over the next 5-7 minutes, continue to gently whisk the mixture until it thickens and the sugar melts. Never leave the sauce unattended. It can quickly burn, so you want to watch it closely as it’s cooking.


Take it off the heat, allow it to cool a bit. It will thicken as it cools too.


You can make it ahead of time and store it in an airtight container and leave it in the refrigerator for 1 month. You can also freeze it for up to 3 months. If you’re gifting it, it can stay out for 1 day.


Notes for making brownies: Pick your favorite recipe and use parchment paper in the bottom of your pan. Once baked and cooled, cut them into 16 pieces. Put them in a different (larger) container - evenly spaced. While you make your caramel sauce, turn a separate burner to low-medium and toast your pecans with a healthy bit of salt. When they're toasty, pour the pecans over the brownies, then pour caramel over brownies.

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