Canned Caramel Sauce

Make caramel sauce ahead of time as a quick sweetener.

From "Canning in The Modern Kitchen"
June 2018

Yield: 2–3 half-pints

Canning in The Modern Kitchen (Rodale Books, 2018) by Jamie DeMent offers recipes and tricks for preserving fresh ingredients and interesting creations. The book covers a variety of techniques including basic water bath canning and oven canning, and lays out the equipment needed for successful canning.

Caramel is another sweet lifesaver.  It can be anything from a sundae topping to a filler in cakes or pies.  To use after freezing, thaw overnight in the refrigerator or heat gently on the stovetop.


  • 2 cups firmly packed light brown sugar
  • 1 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter 1 tablespoon vanilla extract
  • 1/2 teaspoon kosher salt


  1. In a medium stainless steel pot over medium-high heat, combine the sugar, cream, butter, vanilla, and salt, stir- ring gently with a whisk. The sugar will bubble up and cook down. After the bubbles have cooked down, about 5 minutes, stir until the sauce is as thick as you want and remove from the heat.
  2. Spoon into containers and use immediately, store in the fridge for a few days, or put away in the freezer. Leave 1/2 inch of headspace if freezing.

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Recipe excerpted from Canning in The Modern Kitchen. Copyright 2018 by Jamie DeMent. Published by Rodale Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.